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Carrots roasted in a foil pouch



you like steamed carrots? Because I do not:) Braised Carrots are the bane of my childhood and one of the few dishes, for which there I found out so far. While we do not run away in panic at the sight of her, nor did I give it wholly nieelegancko evacuated from the rest of the contents of the plate, but I eat without any pleasure. I got it after my grandmother:) Grandma, although she was the undisputed champion in preparing the appetizer, I always cleverly wymigiwała from its consumption. The truth is that the boiled or steamed until tender carrots (God forbid! seasoned with extra sour cream and / or flour), it loses all the qualities that I value most in it. Her tenderness, juiciness, nay, even energizing color - everything is going to perdition in a pot with lid, turning one of the tastiest vegetables in the smear, paciaję sweet (sorry in advance admirers stewed carrots! D)

recently discovered however, that the thing has quite differently when they are roasted carrots. And even though your next stay with that, I do not like stewed carrots, carrots Baked is my favorite lunch last snap:) Very przypasował me a recipe from Jamie Oliver's Ministry of Food and combine carrots, rosemary and orange. For the carnivores in the original recipe is still the bacon, which I skipped without regret. Carrots roasted in this manner for an hour is "al dente", retains its shape and succulence, and the garlic, rosemary and orange highlight only its natural taste. As an alternative to nielubiejących stewed carrots and more - I recommend hot:)



Carrots roasted in a foil pouch:

800 g of carrots,
2 cloves garlic, juice and zest
wiped from one orange
2 sprigs fresh rosemary (or 2 teaspoons dried) 1 teaspoon of jam
(in my pumpkin-ginger , but it also fits perfectly orange and apricot),
2 tablespoons butter,
salt, pepper

carrots, peeled and cut into roughly inch pieces. Garlic and rosemary leaves, chop and mix with carrots. Add orange zest, sprinkle with salt and pepper.

the roll of aluminum foil cut a piece about 60 inches long. Fold in half. Spread the back and the middle one arrange half of the carrots with seasoning and two tablespoons and a small spoonful of jam (preferably do this directly on the stove or in the vessel, which will be roasted carrots). The whole second half of the foil cover and close the two open sides, calling them up and creating a pouch. At the end of the pour orange juice inside and close the plastic bag, just wrap foil side up.

Preheat oven to 200 degrees. Bake carrots in a bag about an hour. After this time, carefully open the foil and put carrots along with the resulting sauce to the pan for serving.