Big news on the blog front………….tomorrow Mr. Right will be guest blogging here on Sunday’s Child. Please stop back by and see what wisdom and wit he has to share. I know I am looking forward to it. He is a pretty smart and good egg. I am taking the day off to prepare food, bake rolls and pies and scrubb veggies for Thanksgiving dinner.
Okay, let’s get to it. I recently read the great city of Los Angeles is going to go “Meatless Mondays”. I applaud their efforts. Here, Here! Then I was a bit sad-faced about the suggestion of eating boring salad or gelatinous tofu swimming in water. boo hiss……………….There is a great big, huge, happy delicious world of plant-based eating out there folks. Today’s recipe I am sharing will honest to goodness make your mouth water. It will water when you smell it cooking and you will be drooling by the time you sit down and take that first bite. Well, maybe not drooling, however, you know those juices in that back of your mouth?
Cinchy, 4 ingredients and 5 star good………..yes, Virgina, that good! Heat your oven to 375-400* first, this recipe is going to go quick like a bunny (get it, bunnies love carrots). Grab some carrots ……gentle suggestion folks, resist the urge to buy the “baby” carrots in the store…….they have been washed with a bleach chemical and the carrots bloom white while left out on the counter or in a veggie tray, yep that is what that is…..use the real thing, a carrot with a green top, use the top for juice… okay back to our program……..scrub (remember folks, all home schoolers know this……….vegetable peelers are vitamin stealers!) about a pound or two. Cut into 3 1/2″ pieces and I like to cut on the bias (more surface area for picking up coloring). Toss carrots with 2 Tablespoon olive oil and 1/2 teaspoon real salt in a shallow roasting pan. Roast carrots in the middle of the oven, stirring occasionally, until golden and tender 40-50 minutes. Drizzle 2 Tablespoons of the best balsamic vinegar you can buy. Toss. Back in the oven for two or three minutes, most of the vinegar is evaporated, and only pure goodness is left glazing those beauties. Top with some fresh chopped flat leaf parsley or any fresh herbs you have. Or in all honesty leave plain and serve.
I use this basic recipe for carrots and toss in some mushrooms and onions and potatoes and garlic………simply really, really good comfort food bursting with flavor and more flavor. Last week I served them over some creamy polenta. The week before they were the crowning glory on a bed of toasted brown rice. If I forget to say it on my list of thankful things on Thursday…………….. I am over the moon thankful for the choice and privilege to eat and buy and grow really high quality food for myself and my family.
Set the table, pull out some sassy placements, use the good silverware, SAY GRACE and for the love of good eyesight, dig in!
ps. please stop by tomorrow for Mr. Right’s thoughts on life.