On the Dinner Table @ Casa d’ Amado: Whole Baked Carrots

16 Jul

071620111843

Our vacation time is almost over, and so are our provisions.  We are almost left with nothing but dry goods… canned and jarred.   We had a rather heavy lunch of Tortellini in Sauce Rosée, so for dinner, we return once again to the lighter side.  This evening it will be Whole Baked Carrots.  Normally this would accompany a meat course as a side dish, but for us it will serve as a main course with some whole grain rolls.

 

This is a very simple dish to prepare, and there are many differrent ways to bake a carrot, but here’s how it’s being done at our house this evening with items we had on hand:

  • Whole Carrots, washed and scrubbed
  • Garlic, crushed
  • Olive Oil
  • Pear Balsamic Vinegar
  • Mandarin Orange
  • Herbes de Provence
  • Salt & Pepper

 

Preheat oven to 200C

Coat the carrots with olive oil, garlic, herbes de provence and drizzle with the balsamic vinegar.  Salt and Pepper and top with sliced mandarins.  Cover tightly with aluminum foil and bake in the oven for 30-40 mins. or until a little tender.  Remove the foil and continue baking until carrots are nice and caramelized.

 

Next time I’ll try to flambée the carrots with brandy.

 

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