I got, from the Library, Marian Burros's The New Elegant But Easy Cookbook.
Here's Sicilian Carrots. Sounds elegant but easy:
Sicilian carrots
Use the best olive oil you can, it makes a difference.
2 pounds peeled baby carrots or regular carrots, thinly sliced
4 tablespoons extra-virgin olive oil
4 tbspns dried cranberries
3 tbspns pine nuts
9 medium basil leaves, cut in julienne strips. (rolled stacked leaves, slice crosswise into thin strips)
salt and fresh blk pepper to taste
1) Preheat oven to 400 degrees. Spray two large roasting pans with nonstick olive oil, spray and arrange the carrots in a single layer on the pans, mixing with 2 tablespoons of oil. Bake the carrots for 30 to 40 minutes, occasionally mixing them so they don't burn. They should become soft and start to brown. Remove and let cool.
2) In a bowl, mix the carrots with the cranberries, pine nuts, basil, and remaining 2 tablspoons oil, and allow to sit overnight in the fridge.
3) To serve, let return to room temperature.
6 to 8 servings. |
