Hello from TINA KASHIAN! In my quest to try new vegetables for healthier eating, I found these beautiful colored carrots at a local produce store. I modified this recipe from Pinterest, and the carrots were tender, flavorful, and delicious. The recipe is easy as well. I hope you try it and enjoy it.
Ingredients:
2 pounds carrots, multicolored
3 tablespoons butter, melted
1 teaspoon salt
½ teaspoon black pepper
Directions:
Preheat oven to 425 degrees Fahrenheit. Peel carrots, but do not cut them. In a large bowl, combine the carrots with the melted butter, salt, and pepper. Line a baking sheet with foil. Evenly spread the carrots out and cover them tightly with foil.
Cook for 15 minutes, then open the foil packet. Cook for an additional 15 minutes until fork tender. Remove from oven and place on a serving platter. Season with salt and pepper to taste. Serve with your favorite meat or pasta dish. Enjoy!
What is your favorite vegetable? Please share!
Lucy Berberian continues to manage her family’s Mediterranean restaurant at her Jersey Shore town. The Kebab Kitchen also has a food tent at this year’s beach festival. But now a local businessman is under the boardwalk—dead by the sea . . .
With a sand castle contest and live music, Ocean Crest bids a bittersweet farewell to tourist season. Summer will return next year . . . but Archie Kincaid won’t. The full-of-himself store owner has been fatally shot, soon after a screaming match with Lucy’s best friend. Katie’s far from the only suspect, though, since Archie had some bitter rivals—as well as some relationships no one knew about. It’s up to Lucy to look into some seedy characters and solve the case before the wrong person gets skewered . . .
Recipes included!
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Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
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My favorite vegetable would be the potato just because it's so versatile. However, nothing beats fresh from the garden corn on the cob.
ReplyDelete2clowns at arkansas dot net
I'm excited for garden vegetables this summer. I love my tomatoes, peppers, and zucchini. I always buy fresh corn on the cob from the farmer's market and it is delicious!
DeleteI planted & harvested watercress this Spring because it isn't available in any of the grocery stores where we live & I wanted to taste it (a result of reading British cozies - watercress & cream cheese sandwiches for tea!). I'm always looking for new foods to try too. I like this recipe for carrots although our grocery stores don't carry any color but orange so I may have to grow a few different colored varieties.
ReplyDeleteMy favorite vegetable is French style green beans sauteed in butter.
Hi Linda! I do love fresh style green beans. We make a salad from it in the summer months and my two girls like it as well.
DeleteThere really aren't too many vegies I don't really like, but if I had to pick a favorite, I think carrots would top the list, great cooked (thanks for a new recipe for them!) a handy snack to just grab and go, versatile in soups and stews, crunch for a salad.
ReplyDeleteHi Marcia! Yes, carrots are very versatile. I also like them raw and dipped in hummus or ranch dressing. They are a healthy snack and beat potato chips!
DeleteThanks for the recipe, Tina. though I grew up with boiled vegetables, I roast almost all of them. Roasting really brings out the flavor. It's easier for me to name a vegetable I don't like than to pick a favorite. Broccoli is the one I don't care for, though I still cook and eat it, just not as often as asparagus, green beans, and squash.
ReplyDeleteHi MaryAnn, I agree that roasting veggies is much more flavorful. I'm also not a huge lover of broccoli, except in stir fry. Asparagus and zucchini and two of my favorites, too.
DeleteIf the carrots are organic, all you need to do is wash them, skip the peeling.
ReplyDeleteRoasting makes carrots even sweeter.
Good tip, Libby! These did not say organic and to be safe I peeled them. I'm looking forward to my garden carrots this summer. Nothing better than fresh!
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