Day Six - Easter Dinner!

She Said:

I will not go into details about what we had for Easter dinner - suffice it to say that we had 16 people and lots of food (except we did run out of potatoes - note for future - 5 pounds of potatoes is not enough for 16 people!)

But, we did do one recipe (multiplied by seven) from Serving Up the Harvest by Andrea Chesman and that counts toward our own Julie/Julia Project.

Day Six

Maple-Roasted Carrots

1 pound carrots, cut into thin 3-inch spears
1 tablespoon canola oil
Salt
1 tablespoon butter
2 tablespoons pure maple syrup
Chopped fresh parsley or cilantro, for garnish

1. Preheat the oven to 425℉. Lightly grease with oil a baking sheet just large enough to hold the carrots in a single layer.

2. Put the carrots on the prepared baking sheet. Drizzle with the oil and toss to coat. Arrange in a single layer.

3. Roast for about 15 minutes. Meanwhile, melt the butter in the maple syrup on top of the stove or in a microwave.

4. Drizzle the maple syrup mixture over the carrots. With a metal spatula, turn the carrots over. Roast for another 5 to 10 minutes, until the carrots are lightly browned and easily pierced with a fork. Stir with the spatula to coat the carrots with the glaze on the bottom of the pan and transfer to a serving dish.

5. Garnish with the parsley. Serve hot.

I thought these were delicious. Nicely sweet and rich-tasting. I did forget about the garnish, though, so ours were parsley-free. I didn't miss it.

Day 6/365:Recipe 7/175.

Oh, we will be taking a break from our own Julie/Julia Project while we endeavor to put a hurtin' on all of the leftovers we have in the refrigerator from the last six days plus Easter. We'll be eating well for a while!