Mom's Carrots


My mom is hosting Thanksgiving this year. It has always been one of her favorite holidays steeped in tradition and of course, food. My mom likes to talk about the menu for as long as she can, delighting in the preparation. While my sister and I will be pitching in with a few side dishes, my mom will hold the reigns on most of the meal from soup to nuts. Though there always seems to be a lot of discussion about carrots, how she should make them, and it always comes down to the same way. Her special recipe is to boil cut carrots with a pat of butter and then sprinkle chopped parsley on top.  So in the spirit of "hashing" over the recipes, as my mom likes to say, I decided to come up with a slight twist on her old standby, and I created Mom's Carrots.  I roasted baby carrots seasoned with salt, pepper, and olive oil. Once caramelized and luscious looking, I sprinkled them with snipped fresh dill.  I think they look fantastic and might offer my mom a new twist on an old favorite. And since it is all about Thanksgiving, thanks Mom, for everything. And as Dad would say, "To your health, wealth and time to enjoy it." #❤️momanddad


Ingredients for Mom's Carrots:


2 pounds baby carrots, peeled

2 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

fresh dill


Time-Saving Tip: Peel and clean the carrots a day in advance. Better yet buy them cleaned and peeled as I did.


Let's see what we need.


We're ready to cook.


Place the carrots on a sheet pan and toss with oil, salt, and pepper. Place in a preheated 450-degree oven and roast until the carrots start to caramelize, and they are tender. Roasting will take 20 minutes give or take a few minutes. Once ready, sprinkle with chopped dill.


They're ready! Mom's Carrots are delicious and so pretty. I think she'll love them. I like using mixed colors but if you can't find them don't worry because they will still taste great and look beautiful.


Enjoy!


Mom's Carrots:


2 pounds baby carrots, peeled

2 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

fresh dill

Place the carrots on a sheet pan and toss with oil, salt, and pepper. Place in a preheated 450-degree oven and roast until the carrots start to caramelize, and they are tender. Roasting will take 20 minutes give or take a few minutes. Once ready, sprinkle with chopped dill.

Time-Saving Tip: Peel and clean the carrots a day in advance. Better yet buy them cleaned and peeled as I did.

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