Friday, August 31, 2012
Roasted Carrots and Mushrooms
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.
- 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
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!