Marijuana Carrots Food

ROASTED CARROTS WITH VINAIGRETTE

Roasted Carrots with Vinaigrette image

Provided by Ree Drummond Bio & Top Recipes

Time 30m

Yield 10 servings

Number Of Ingredients 8

Ingredients

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

Steps:

Preheat the oven to 475 degrees F.
Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

MARIJUANA CARROTS

Marijuana Carrots image

Make and share this Marijuana Carrots recipe from Food.com.

Provided by Leonard Cohen

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs carrots, peeled
4 tablespoons olive oil
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons cilantro, chopped
hot red pepper, to taste
sweet red pepper, to taste

Steps:

Slice the carrots fairly thin lengthwise, and then cut slices into ¾“ lengths; cook segments in boiling, salted water until just tender.
Drain: toss in pot with remaining ingredients.
Cover pot and reduce heat to the lowest possible setting until ready to serve.
Refrigerate leftovers and serve them cold as an appetizer accompanying other vegetables, or include them in a tossed salad.

Nutrition Facts : Calories 238.6, Fat 14.1, SaturatedFat 1.9, Sodium 157.3, Carbohydrate 28.6, Fiber 6.4, Sugar 17.2, Protein 2.1

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