Olive Oil and Thyme Roasted Carrots
Fresh carrots
Fresh thyme
Olive Oil
Salt
Pepper
Wash carrots and cut in half, lengthwise. Drizzle with olive oil and coat well. Sprinkle on the plenty of fresh thyme leaves (NOT the dry stuff!), and some salt and pepper. Toss to coat well and lay them skin-side up in the pan. Bake in a 400 degree oven until carrots are wrinkly and tender. SO DELICIOUS!!!
OK...here is my latest menu plan...
2/16 - Dinner at Jame's House
2/17 - Tuna patties, mac & cheese and fried potatoes
2/18 - Grilled Cheese and clam chowder
2/19 - Baked pork steak, olive oil and thyme roasted carrots, mashed potatoes
2/20 - Chicken parmigiana, mashed potatoes, garlic bread
2/21 - Work late (eat out)
2/22 - Dinner at Pierpont's (Thanks, N.J. and R.J.!)
2/23 - Orange scones (brunch), meatloaf, mashed potatoes, green bean bundles
2/24 - Porcupines, mashed potatoes, corn with cream cheese
2/25 - Stuffed green peppers, cottage cheese, peas
2/26 - Chicken Pot Pie
2/27 - Late night dinner (????)
2/28 - Baked potatoes
I see you use olive oil. I use olive oil and grape seed oil. The grape seed oil is supposed to have all the good qualities of olive oil, plus help to fight cancer. So far, I have not noticed a difference in taste. The cost is about the same. Have you tried it?
ReplyDeleteI have never used grape seed oil, but several people I know have mentioned it recently, so I might just have to give it a try. Thanks, April!
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