Home Cooking

I've been pressure cooking so much lately I forgot about roasting! These are the baby carrots I picked up from the Farmers market on Sunday. I had forgotten about them until I opened up my crisper and saw these beautiful carrots already washed and trimmed so I had to throw them in the oven...but not alone! I had at least a pound of shallots and I always have garlic, so all three went on a sheet pan, tossed with olive oil, salt, and red pepper flakes, in my oven for 50-60 min. @ 350. "Hard" veggies like brussels, carrots, califlower, I cover with foil for the first 15 min., then I remove the foil for the remaining time.


I took these veggies, as you see them in the picture, to a friends house for an early dinner and cooking lesson. We tossed the carrots, shallots and garlic with spinach noodles and a little parmesean. The extra carrots, the ones lined up on the right side, can be used another time....in a salad, maybe another pasta dish or alone as a side. My friend had some chicken breast meat so we quickly sauteed 2 breasts, and I just sliced them and laid the chicken on top of the pasta. We made a quick ceasar salad (dressing too, of course), and our own croutons. Yum! Baked apples completed the meal!

Home cooking is good, life is good!