dinner

09Jan09

well, last night i made Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops from Jamie At Home. my favorite part was the roasted veggies. the pork was ok, but not like i thought it would be. instead of posting the whole recipe, i’m only going to talk about the veggies, since they are the part i liked enough to cook again.

carrots with fresh thyme and olive oil

carrots with fresh thyme and olive oil

scrub your carrots and beets. put them in separate pots to boil. boil for 15-20 minutes.

beets with garlic, balsamic vinegar, and olive oil

beets with garlic, balsamic vinegar, and olive oil

drain and when cool enough peel the beets. put into separate bowls. while still warm toss the carrots with olive oil, fresh thyme, smashed garlic cloves and salt and pepper. jamie says to squeeze an orange over the bowl too, but orange juice on carrots just doesn’t sound good to me. i like fresh oranges and orange juice, but i don’t like anything flavored with orange. cooked orange juice doesn’t sound right to me. try it if it sounds good to you though!

if you don’t know, the easiest way to peel beets is after they’ve been boiled or roasted. wait until they’re just cool enough to handle. using a paper towel rub the beet until the skin comes off. it should slide off fairly easily. your hands will still get a little stained, but nothing too permanent or crazy. then slice in half or quarters depending on how big your beets are. toss with olive oil, balsamic vinegar, fresh rosemary, smashed garlic, salt, and pepper. i had forgotten about the rosemary when i took the photo above and added it after it had gone into the oven.

different flavors in the same pan = less dishes!

different flavors in the same pan = less dishes!

spread the contents of each bowl out on separate sections of a baking sheet. it’s nice having different flavors roasting together, but not mixing together. before reading this recipe it had never occurred to me that i could roast veggies on the same pan and NOT mix them together. if your pan is big enough you could put another type of veggie in there too, like potatoes with dill or squash with thyme, or… i could go on and on.  anyway, roast at 425 F for 30 minutes and you’re in veggie heaven!

oh, i forgot to mention that my husband ate one quarter of a beet and said that it was “not bad.” baby steps…

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