tag:blogger.com,1999:blog-4309470395783938361.post9105403497584328402..comments2024-03-28T09:45:06.026-04:00Comments on Mystery Lovers' Kitchen: Parmesan Roasted Baby CarrotsKorina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4309470395783938361.post-8939303929901872692017-01-17T15:49:59.191-05:002017-01-17T15:49:59.191-05:00Broccoli Tots? That's basically what this is, ...Broccoli Tots? That's basically what this is, isn't it? You're giving me ideas.Leslie Budewitzhttps://www.blogger.com/profile/11942314846112875042noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-55385665598285011212017-01-17T15:42:02.819-05:002017-01-17T15:42:02.819-05:00Thanks, Libby. In the Weight Watchers system, carr...Thanks, Libby. In the Weight Watchers system, carrots are 0 points, but the oil, Panko, and Parmesan each count. It's always hard to figure out how to count the oil, since much of it cooks onto the pan, not the food. I'm going to estimate a half cup serving at 2-3 points, which is just fine. Leslie Budewitzhttps://www.blogger.com/profile/11942314846112875042noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-69207838693479550652017-01-17T14:26:31.749-05:002017-01-17T14:26:31.749-05:00On a slightly related note, I saw bags of frozen B...On a slightly related note, I saw bags of frozen Broccoli Tots at the supermarket this weekend. How much broccoli and how much breading and fat are in those? Dear people, the vegetable aisle is over that way. Or read this recipe if your kids won't look at anything green on their plate!Sheila Connollyhttps://www.blogger.com/profile/05165644581595919711noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-89247278360646097332017-01-17T14:20:26.711-05:002017-01-17T14:20:26.711-05:00Great tasty idea. Parsnips? Why not? Also brocc...Great tasty idea. Parsnips? Why not? Also broccoli and cauliflower would be good.<br /><br />Regarding carrots and carbohydrates--<br />Nutrition summary:<br />Calories 52 <br />Fat 0.31g<br />Carbs 12.26g<br />Protein 1.19g<br />There are 52 calories in 1 cup of chopped Carrots.<br />Calorie breakdown: 5% fat, 90% carbs, 5% protein.<br /><br />Contrary to popular opinion, vegetables are Libby Doddhttp://www.libbydoddart.comnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-87772899225997109812017-01-17T13:40:52.812-05:002017-01-17T13:40:52.812-05:00The cheese should do the trick, esp the bits that ...The cheese should do the trick, esp the bits that slide off the carrots and form what Mr. Right calls "the Parmesan cookies"!Leslie Budewitzhttps://www.blogger.com/profile/11942314846112875042noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-36204614375678242072017-01-17T13:39:57.926-05:002017-01-17T13:39:57.926-05:00My pleasure -- enjoy!My pleasure -- enjoy!Leslie Budewitzhttps://www.blogger.com/profile/11942314846112875042noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-87135031668856798312017-01-17T13:39:33.666-05:002017-01-17T13:39:33.666-05:00Pat, I think it would be great! I'd cut them i...Pat, I think it would be great! I'd cut them in sticks or chunks. Use a good crystal or kosher salt to bring out the flavor. Leslie Budewitzhttps://www.blogger.com/profile/11942314846112875042noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-85393492706815593892017-01-17T13:16:10.784-05:002017-01-17T13:16:10.784-05:00I should try those carrots, then maybe my kids wil...I should try those carrots, then maybe my kids will eat them!Tonya Kappeshttps://www.blogger.com/profile/14252788425268305047noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-61566512132441671332017-01-17T12:42:17.172-05:002017-01-17T12:42:17.172-05:00These carrots look amazing, and even better, so ea...These carrots look amazing, and even better, so easy! Thanks for sharing the recipe -- I can't wait to make them ~Celia Fowlerhttps://www.blogger.com/profile/02138257308552361041noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-82962123264216018572017-01-17T11:44:54.449-05:002017-01-17T11:44:54.449-05:00This looks soooo good. How do you think it would w...This looks soooo good. How do you think it would work with parsnips?<br /><br />Pat D<br />patdupuy@yahoo.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-60723212147983155442017-01-17T10:36:20.196-05:002017-01-17T10:36:20.196-05:00I think we've got good company, Sheila -- not ...I think we've got good company, Sheila -- not long ago, I found a yellowed clipping from who knows where in a 1950s cookbook a friend gave me! Leslie Budewitzhttps://www.blogger.com/profile/11942314846112875042noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-7984205098116930192017-01-17T08:01:46.703-05:002017-01-17T08:01:46.703-05:00I am so with you on the recipe collecting--I swear...I am so with you on the recipe collecting--I swear I have yellowed clippings from San Francisco papers, and I moved from there in 1987! And I think panko is a brilliant ingredient, wherever it's shelved. This is a nice change-up recipe for a traditional ingredient.Sheila Connollyhttps://www.blogger.com/profile/05165644581595919711noreply@blogger.com