Marijuana Carrots Food

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ROASTED CARROTS WITH VINAIGRETTE



Roasted Carrots with Vinaigrette image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 8

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

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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