But no, no, NO ... these are roasted carrots tossed in fresh dill .. so as summery as can be!
NUTRITION NOTES ... Roasted carrots shrink up to feel kinda skimpy. What you see in the picture is supposed to be four servings ... but is four smallish servings. Make sure that there's another vegetable or a big salad to fill hungry tummies.
NEXT TIME ... I want to experiment to see how more / less fat affects the roasting time. The recipe I used said 20 - 30 minutes, these roasted for 45 and still weren't quite done. (And of COURSE I dropped the fat.)
FOR THE RECORD ...
- This is another contribution to ARF Tuesday at Sweetnicks.
- This is the first time to use a Y-shaped carrot peeler from Kuhn Rikon. It is small and compact -- that I like -- but otherwise I'm unimpressed.
- The info on Amazon says it's not dishwasher safe. The packaging failed to mention that -- and with just one round through the dishwasher, the blade is rusting.
- It cuts deep -- more like a ribbon than a peel.
- I'm going back to the $.99 cent one from the supermarket.
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Hands-on time: 15 minutes
Time to table: 60 minutes
1 pound carrots, peeled and sliced in one-inch lengths
1 tablespoon olive oil
Salt & pepper to taste
Fresh dill, chopped
Preheat oven to 400F. (Next time I'll try 450F to shorten the roasting time.) Toss the carrots in the olive oil -- it takes a few times to coat the carrot chunks with only a tablespoon of oil. Season generously with salt and pepper. Roast for 20 - 30 - 45 minutes or until soft through the middle and beginning to brown. Toss with fresh dill, serve and enjoy!
Per Serving: 76 Cal (41% from Fat, 5% from Protein, 54% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 11 g Carb; 3 g Fiber; NetCarb8; 38 mg Calcium; 0 mg Iron; 79 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points
CREDIT WHERE CREDIT'S DUE
"Homework" from Cindy Ott's "Basics" at the Kitchen Conservatory