Roasted carrots and radishes with dill butter

By -
Roasted carrots and radishes with dill butter

3 bunches carrots, (2 lb/900 g total), trimmed and peeled
1 lb (454 g) radishes
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) butter
3 shallots, diced
1/4 cup (60 mL) chopped fresh dill
Preparation
Cut carrots in half crosswise; cut lengthwise in 
half or in quarters.
Cut large radishes in half, leaving bite-size ones whole. (Make-ahead: Cover with damp paper towel and refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together carrots, radishes, oil, salt and pepper; spread on baking sheet. Bake in bottom third of 400ºF (200ºC) oven for 30 minutes; toss. Bake until tender, about 15 minutes.
Meanwhile, in small skillet, melt butter over medium heat; cook shallots, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in dill. Toss with carrots and radishes.
Source : Canadian Living Magazine: April 2012

- From Canadian Living

Comments

  1. MaureenApril 9, 2012 at 7:43 PM

    How do I post a photo? I thought i did, but it isn't here. :(

    ReplyDelete

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more