This is a recipe that is ridiculously simple to make, with very few ingredients, but the end result is gorgeous and delicious! It's a great thing to serve in the winter when you need something colorful and vibrant to perk up your taste buds, but great any time of year because it's so colorful and unusual.
The recipe (adapted only very slightly) is from food writers Marian Burros and Lois Levine's classic book, "Elegant but Easy", and they attribute it to a grocery carryout shop in NYC, Agata and Valentina.
This is best served at room temperature which makes it wonderful for picnics, potlucks; anything really.
Have a wonderful, peaceful Memorial Day as we remember those who sacrifice so much for all of us.
what you will need:
2 lbs. peeled baby carrots (cut in half diagonally if large), or regular carrots, thinly sliced
3-4 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4 Tbsp. dried cranberries (1/4-1/3 cup)
3 Tbsp. pine nuts (1/4 cup)
9 medium-sized basil leaves, cut in julienne strips (or chiffonade, see our Caprese Salad recipe for instructions)
Preheat the oven to 400 degrees. On one or two large roasting pans (whatever you have to make sure that the carrots can spread out into a single layer without crowding), toss the carrots with enough oil to coat. Sprinkle with salt and pepper, toss again and spread out in a single layer.
Bake the carrots for 30-40 minutes, mixing once or twice if you think you need to so they don't burn at the edges. They should become soft and start to brown in spots. Remove and let cool.
While they are cooling, put the pine nuts in a small pan on the stove over medium heat and toast until just starting to brown lightly, turning often and watching carefully! These burn so easily! Turn out onto another surface to cool.
In a bowl combine the carrots, cranberries, pine nuts, and the basil. Taste and adjust seasonings if needed. This is fine to keep in the fridge for a day or two, but return to room temperature to serve.
One year ago: