When a student told me that my tupperware container of balsamic roasted baby carrots looked like dead fingers, it was exactly what I needed to stop forcing forkfuls of the overwhelmingly sour, otherwise flavorless “fingers” down my gob.
We wasted a few more minutes of my plan time and his brief break from in-school-suspension talking about why he didn’t eat cooked vegetables, and then I made a trip to the vending machine. I think I ended up with a Kit Kat.
I’m a big fan of Cristina Ferrare’s cookbook, Big Bowl of Love, but I’m not crazy about her penchant for drizzling roasted vegetables with reduced balsamic vinegar. Maybe I’m doing it wrong? You tell me. Not reducing the vinegar enough to sweeten it? Dumping instead of drizzling? Seriously, I want to be classy and drizzle a balsamic vinegar reduction over my vegetables… But the dead carrot finger experiment was off putting.
Anyway, I can go through cooked vegetables like candy because they taste so sweet and buttery after cooking. Here is Ferrare’s cooking method, minus the balsamic glaze:
Blistered Baby Carrots
- Heat a LARGE frying pan over medium high heat.
- Scoop out a sizable chunk of ghee (clarified butter — it doesn’t burn at higher temperatures) and swirl to coat the pan.
- Shake in the whole bag of baby carrots and season generously with salt and pepper. Make sure all the carrots are lightly coated in butter. Add more butter if necessary 🙂
- Cook until the carrots get a little char on them, and feel crisp-tender.
- Chop some fresh dill and sprinkle on top.
Bonus: this recipe is Whole30 compliant!
Speaking of kid-friendlier toppings for roasted vegetables that I can fully endorse, my new “jam” (a parent kept using that word during conferences about her daughter’s interests, it’s on my mind :)) is a sprinkling of Parmesan cheese.
These Parmesan roasted carrots are as lip-smacking to me as French fries. (I recommend halving the bigger carrots.) Roasting a large bag of large carrots whole feels refreshingly resourceful to me — bags of large carrots often linger in my vegetable drawer, and the good thing about roasting vegetables, ahem, is that you can work with the slightly shriveled, spotted stuff. The Parmesan precludes these from Whole30 compliance, but it’s a wholesome cheat… Just a sprinkle 🙂
Next I want to try Parmesan on zucchini wedges.
Meanwhile, I’m on the hunt for a low calorie veggie dip that isn’t mustard and isn’t guacamole… Any tips??