"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuscan Style Roasted Carrots Recipe

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This recipe for Tuscan Style Roasted Carrots, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. baby carrots
4-5 garlic cloves- whole
1 1/2 tsp salt
1 tsp pepper
1/2 cup olive oil
2 lemons - 4 thick slices each
1/3 cup balsamic vinegar

Directions:
Directions:
Preheat oven to 400.
Place carrots in a large bowl, toss with garlic, salt, pepper and oil. Pour onto a sheet pan, one layer and top with the lemon slices. Place in the oven and roast for 20 minutes. Using a metal spatula flip the carrots over and turn the pan. Roast an additional 20 minutes. Remove from oven and place over two burners on the stove, set on medium. Add balsamic vinegar and scrape up bits. Cook until all the vinegar evaporates, about 4-5 minutes. Remove from pan into serving dish.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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