Sunday, October 23, 2011

Roasted Carrots (Stage One)

I liked this much better than boiled carrots. It seemed to add a bit of extra sweetness.

Peel whole carrots
Drizzle a bit of olive oil in a glass baking dish and lay carrots in a single layer.
Bake at 400 degrees until fork tender.
Allow to cool & purée. Adding water for formula to thin.

It took mine about 45 minutes because I kept the big part of the carrot whole. Next time I will probably split them because the bottom tips were done well before the tops. I also flipped about half way through.



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