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Old 05-16-2008, 11:13 AM   #1
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Roasted carrots

should i leave thier lid on.. also, i'm figuring 400 fer thier roasting, is that 'bout right?

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Old 05-16-2008, 11:15 AM   #2
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Do not leave the lid on - 400 is about right. Olive oil and kosher salt is what I use and sometimes a drizzle of balsamic, depending on what I'm having with it.

The pan should also have very short sides, which is why I use a cookie sheet most of the time or my jellyroll pan.
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Old 05-16-2008, 11:28 AM   #3
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thanks, elf. i hurried & took my lid off. i'd olive-oiled them with garlic, salt & pepper, then threw them in a roaster. i'm gonna transfer them to a cookie sheet. they smell delicious!
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Old 05-16-2008, 11:55 AM   #4
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and if you have leftovers, puree them, add a bit of heavy cream &/or chicken stock & fresh nutmeg and you'll have a lovely soup :)
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Old 05-16-2008, 12:00 PM   #5
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oh, please add some ginger, cinnamon and cumin to the soup, that combo is outstanding.
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Old 05-16-2008, 12:28 PM   #6
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Another point of view - I love roasted carrots. Nothing but salt, pepper and butter for me.
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Old 05-16-2008, 12:45 PM   #7
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Quote:
Originally Posted by jkath View Post
and if you have leftovers, puree them, add a bit of heavy cream &/or chicken stock & fresh nutmeg and you'll have a lovely soup :)

that's how i make my soup! lots of cream & a splash of stock, & also i add green curry paste.
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Old 05-16-2008, 12:47 PM   #8
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bethzaring, i'll try your combo. carrots & ginger taste lovely together.
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