Saturday, March 14, 2009

Cissy's Roasted Dill Carrots

I love those Hutton ladies!

A few weeks ago Cissy made me and Bridgit a delicious vegan dinner... Israeli couscous and roasted carrots with dill. It was so good! So this morning when Sister Sarah and I were at the winter (almost spring!) farmers' market in Providence and I saw these beautiful organic carrots and fresh dill sitting right next to each other I took it as a sign from the food gods to make Cissy's yummy roasted carrots with dill.

I wish you could smell this dill right now. It's incredible. For all you lucky dairy eaters, you could make a yummy raita (Indian yogurt sauce) to go with the carrots. Just mix some plain yogurt with a little lemon, fresh copped mint (or dill) and cucumber. I miss you, raita.

Little carrot pants...

Ingredients
Carrots
Olive Oil
Salt
Dill (fresh or dried)

Preheat the oven to 425. Wash the carrots, toss them in olive oil and salt, and roast them until they begin to caramelize.
Toss the roasted carrots in the chopped dill.

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