I really have been focusing on main courses on my blog, but I have learned that sides are just as important in the recipe for making a well rounded meal.
Over break, I helped Chef Gale Gand with a couple of demos and picked up this awesome side dish for roasted carrots. I assisted by taking photos and helping her prepare homemade gnocchi and chocolate mousse. (I'll share those recipes at a later time!) It was an especially funny scenario, because my sister turned out to be in one of the classes for a school field trip and neither of us knew the other would be there.
The best part out of the experience was when Gale pointed out that I had flour on my face during the middle of the demo. My sister was very amused. You have to laugh at yourself, especially when you are cooking!
I love this recipe because it can be a side for dinner or even make an easy healthy snack after a long day of classes. I especially like them because you just throw it the oven, and you're basically done! I usually just make a simple chicken breast and have these on the side for a splash of flavor and color.
PS- You know they are good because I made these for our Thanksgiving dinner as a side. The whole Fisher clan (my mom is from a family of 8) didn't leave any leftovers! You can also add beets too.
Orange and Balsamic Roasted Carrots
6 medium carrots
1/4 cup olive oil
Salt and pepper to taste
1/2 cup orange juice
1 tablespoon chopped parsley
- Cut the carrots into chunks (Gale does a Japanese roll cut here), place them in a roasting pan, drizzle them with olive oil, and season with salt and pepper.
- Roast until tender, about 45 minutes.
- Pour the orange juice into the pan and continue roasting for another 15 minutes to reduce the liquid and glaze the carrots.
- In a large bowl, gently combine the roasted carrots sprinkle with chopped parsley, and serve. KEEPS 2 -3 days