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Roasted Peppers And Carrots |
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Serves: 4 Print this RecipeThe raucous confluence of red peppers and carrots is a love affair for the eye and the palate. And the match-making couldn’t be easier. All you do is introduce them in a baking dish, set them in a hot oven, and let nature take its course. 1 pint mini red and yellow bell pepper, stemmed, seeded, and cut in half, or 1 large red or yellow bell pepper, stemmed, and seeded, and cut into strips 8 ounces baby carrots (about 2 cups) 1 tablespoon extra-virgin olive oil 1/2 teaspoon chopped garlic, fresh or jarred organic Salt and coarsely ground black pepper to taste Heat the oven to 425°F. Combine the bell peppers, carrots, olive oil, and garlic in a baking dish. Season with salt and pepper and bake until some of the edges are browned and the vegetables are tender, about 25 minutes; serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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