Roasted Carrots

A trip through the produce isle at the grocery store last week left me craving summer fresh produce.  I'm missing the overflowing bins of fresh green beans, the crisp, green asparagus stalks, the bright green heads of fresh broccoli - ahhh sweet summer vegetables.

I'm getting tired of cooking the same old vegetables so when I find a new way to prepare a winter vegetable - I'm all in.  In this case - roasted carrots - with and almond relish that will make you forget that we are in the middle of winter.  This is certainly NOT a boring winter vegetable recipe. 

Roasted Carrots
1 pound carrots, peeled (about 12)
3 cups water
1 Tablespoon butter
1/2 teaspoon salt

Almond Relish
1/4 cup slivered almonds, toasted
1 Tablespoon green onion, sliced
1 teaspoon sherry vinegar
1 teaspoon fresh parsley, chopped
1/2 teaspoon honey
1/4 teaspoon fresh rosemary, chopped
dash paprika
pinch salt

Bring water, butter and salt to a simmer in large skillet.

---

Add carrots in a single layer.

Remove pan from heat. Cover carrots with a parchment circle.

Cover skillet with lid for 20 minutes.

---

Remove lid from skillet and bring carrots to a simmer over medium high heat.  Sinner until almost all water is evaporated.  (About 45 minutes.)  Discard parchment paper circle.  Continue to cook 2-4 minutes until carrots are lightly glazed and no water remains in skillet.

Transfer carrots to a dish to serve.

Combine relish ingredients.

Serve over carrots.

No more winter vegetable blahs.  A nice bright, crunchy orange carrot is just what I needed to pull me out of my winter vegetable rut.  Thank you Cook's Illustrated for this little gem of a recipe.

Ciao!