1 large
onion, sliced 1 kg carrots, peeled and cut in 5 cm lengths (or use 1 kg fresh baby carrots, tops trimmed) 4 cloves garlic 3 tablespoons olive oil salt and freshly ground black pepper fresh thyme leaves and thyme sprigs, optional Instructions Preheat the oven to 190°C. Spray a 23 x 20 cm baking dish with cooking spray. Place the onion, carrots, and garlic in the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste; mix well. If using fresh thyme, sprinkle with some of the leaves and save a few sprigs for garnish For best results, the carrots should be in a single layer in the dish. Roast, uncovered, for 45 - 60 minutes or until golden and tender, stirring the carrots occasionally. Transfer to a serving dish; garnish with sprigs of fresh thyme, if using. Serve hot or at room temperature. Notes Keeps for up to 2 days in the refrigerator; reheats well. Do not freeze. Nutrition Information Serving size: 6 Calories: 142 Fat: 7g Saturated fat: 1g Unsaturated fat: 6g Carbohydrates: 19g Sugar: 9g Sodium: 142mg Fiber: 5g Protein: 2g 3.5.3251
Place in a greased roasting pan and spray with olive oil spray. Add garlic and salt to yoghurt and place a dollop over meat or serve separately in a bowl
Serve with a roast chook. Generously season the potatoes and garlicwith salt and pepper. ) The rosemary and seasalt combined with the crispy spuds are so good for the waistline, don’t you think
Dress with the juices from the roasting pan. Roast for an hour or so (keeping an eye, as you don't want the tomatoes to burn or completely disintegrate)
I serving my filet mignon withroastedgarlic sauce, don’t get me wrong, roastedgarlic got much more milder garlicky flavour than sauteed or deep fried garlic
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
Quinoa withroasted vegetables and a baked garlic dressing. Quinoa withroasted vegetables. In a medium large roasting tray lay all the vegetables, not to close
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Add the rice, lemon rind, chilli, garlic,sumac, coriander and some salt and pepper and mix well. When they are cooked arrange on a large platter with the roastedcarrots and beetroot
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More natural sweetness and moisture comes from the carrots themselves. Spiced and soft gluten free carrot cake layers filled with pineapple, walnuts and coconut frosted with creamy lemon cream cheese frosting
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