I cut this recipe out of a foodnetwork magazine a couple of months ago and have been wanting to try it since then. It made the journey with me to Austria, but I never got a chance to make it. Yesterday, I was determined to make it, even though we are heading into a long weekend, and I won't be here to eat it leftovers. Lucky my friend D was over and stayed for dinner, so with his help, and eating leftovers for lunch I will polish it off! I served it with breaded chicken, and it complemented it well.
Ingredients:
- 1 1/2 pounds sliced carrots
- 10 ounces halved cremini mushrooms
- 1/4 cup olive oil (this was a bit much, it could be cut down)
- 2 garlic cloves
- 3 sprigs tyme (I didn't have any)
- 3/4 tsp caraway seeds (didn't have)
-3/4 tsp kosher salt
-1/4 tsp hot paprika
Directions:
toss carrots and mushrooms with other ingredients. Roast at 450F untill tender, stirring once, 30 minutes.
The recipe suggested serving with lemon juice, sour cream parsley and more paprika. I served as is, but will try that next time..which will be very soon, as I still have lots of carrots and mushrooms in the fridge!
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