KEEP IT SIMPLE
Some of my favourite dishes are those made with fresh ingredients and little extra added. Sometimes it is just nice to taste food the way it is supposed to be tasted. When I travelled back home to Spain I noticed a big difference in the food there. They did just that, kept it simple. The natural flavours were highlighted and perhaps that is part of what makes Spanish food gastronomically popular.
Carrots are one of my favourite side dishes. They are generally available all year long and have a natural sweetness. I have seen many recipes that add all kinds of things to their carrot dishes. People often ask me what I put in my carrot side dish and are often surprised to know that other than a bit of salt and olive oil, here is nothing else. As a treat, I sometimes add red wine (very Mediterranean 😉 and so I call this dish drunkin’ carrots. I use the same process for other vegetables as well but my favourite is with carrots.
Because carrots are naturally sweet they will release their natural sugars and create a caramelization. There is no need to add sugar.
Preparation is so simple. Start by peeling baby carrots (about 20). Baby carrots with the green stems are the best.
In a large pan, throw in the carrots, and sprinkle with a tsp of salt.
Add 1/2 C of red wine and 2 Tbsps olive oil and toss the carrots in the liquids so they are coated.
Bake uncovered in a 400º oven for 45 minutes. You can flip them half way through the baking time. If not, one side will be extra caramelized (which I actually like) and that is how I do it.
20 baby carrots (peeled and washed)
1 tsp sea salt
2 Tbsps olive oil
1/2 C red wine
1. Place the carrots in a baking dish so they all fit flat.
2. Toss carrots in salt, olive oil, and wine.
3. Bake for 45 minutes in a 400º oven.
Protein 0.3 g