Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

Author:Trisha Yearwood [Yearwood, Trisha]
Language: eng
Format: epub
ISBN: 978-0-307-48540-3
Publisher: Potter/TenSpeed/Harmony
Published: 2010-07-07T00:00:00+00:00

Note: The cabbage will steam in its own juice. If the low setting on your stove is not low enough, add water to prevent scorching.

Roasted Carrots

Here’s another dish that’s a hit on veggie night! From Beth: Try this same treatment on fresh asparagus. It’s good!

Serves 6

½ cup (1 stick) butter, melted

1 teaspoon salt

½ teaspoon pepper

2 pounds carrots, peeled and cut diagonally into 3 × ½-inch sticks

2 tablespoons chopped fresh dill or parsley (optional)

Preheat the oven to 400°F. Line a large jelly roll pan with aluminum foil.

In a medium bowl, mix the melted butter, salt, and pepper. Spread the carrots on the jelly roll pan and pour the butter mixture over them, stirring to coat. Roast for 25 to 30 minutes or until tender, stirring once. Toss with the chopped herbs, if using, and serve.

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