Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, May 19, 2012

Roasted Carrots

While this recipe from Dash magazine looks too simple to be very exciting, this is a case where looks are deceiving.  Even if you are just so-so on carrots, give this recipe a chance.  Carrots don't usually make me feel much one way or the other, but Scott and I were scrapping for the last of this bunch!

2 lbs. carrots, peeled, ends trimmed, and halved lengthwise (Believe me:  You want to make the whole 2 lbs.  I made just over 1 lb., and I was sorry!)
3 T. extra-virgin olive oil
1 t. salt
1/4 t. freshly-ground black pepper

Preheat oven to 450 degrees F.  In a shallow baking dish, toss the carrots in the olive oil, salt, and pepper so that the carrots are coated.  Roast the carrots at 450 degrees F for 15 minutes.  Reduce heat to 325 degrees F, and carefully toss the carrots in the oil again.  Continue to cook at 325 degrees F until carrots are soft and browned.  Voila!

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