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Pastimes : My House -- Ignore unavailable to you. Want to Upgrade?

To: Original Mad Dog who wrote (1676)	9/30/2002 4:15:19 PM
From: Poet	Read Replies (1) \| Respond to of 7689

BTW, my vegetarian teen now refuses to eat asparagus because of the "asparagus pee" phenomenon. In case you're interested. -vbg

To: Original Mad Dog who wrote (1676)	9/30/2002 4:28:03 PM
From: E	Read Replies (1) \| Respond to of 7689

I posted this recipe before. I haven't made it yet, but yum. And easy. Sicilian carrots Use the best olive oil. 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.