Wednesday, February 8, 2012

Make em' laugh: Orange and Balsamic Roasted Carrots

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

  1. 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. 
  2. Roast until tender, about 45 minutes. 
  3. Pour the orange juice into the pan and continue roasting for another 15 minutes to reduce the liquid and glaze the carrots.
  4. In a large bowl, gently combine the roasted carrots sprinkle with chopped parsley, and serve. KEEPS 2 -3 days 


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