Thursday, March 19, 2009

Roasted Carrots and Sweet Potatoes

I made this original dish for the potluck on March 18. A big hit!

Carrots and (peeled) Sweet Potatoes, chopped into bold, attractive pieces. Peel the carrots, if not organic.
Enough to fill one-ish layer in a 9 x 13 glass baking dish.

Combine and drizzle over the vegetables, mixing to incorporate:
1/8 - 1/4 C olive oil
spponful of fresh rosemary, finely chopped
large pinch of fresh thyme, chopped
1 T brown sugar
1 T honey
1 t ground garlic (fresh would be good too)
1/2 t cayenne pepper
salt to taste

Bake at 375 until carrots are al-dente and sweet potatoes are soft.

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