This recipe is a perfect example of my liberal definition of Italian cooking. I have no idea if this is a dish that is made in Italy, but the spices I used to season the carrots are Italian. For me anyway, basil and oregano always evoke thoughts of Italian food. So, my rationale is that if the flavors tend toward Italian, the dish is Italian.
If you’re a culinary scientist of some form or fashion and are offended by such transgressions, you can stop reading. If you can overlook my terminology, then you’re in for a delicious veggie dish. I served these carrots as part of an Italian-themed Tapas Monday, but they’d also make a delicious side with grilled chicken, pot roast, or broiled haddock.
Back to this tapas meal- When you’re eating a meal that has a big bowl of hot, gooey cheese as the star, you definitely need to pair it with healthier options. Or at least I do. Sure, a salad could fill that spot, but sometimes it’s nice to have a warm veggie on the table. These carrots fit that bill perfectly.
I used baby carrots for ease of cooking. No peeling, no chopping, no nothing really. Just a bit of tossing and then put them in the oven. Yeah, although I love working in the kitchen, I also relish quick and easy dishes. Give these carrots a try. They’re far more exciting than plain cooked carrots with very little effort.
- 2 cups baby carrots (about 24)
- 1 Tb. olive oil
- 1-½ tsp. garlic powder
- 1-½ tsp. dried basil
- 1-½ tsp. dried oregano
- Salt & pepper
- Preheat oven to 400.
- Place carrots on rimmed baking sheet and sprinkle with olive oil; toss well.
- Mix spices in a small bowl.
- Sprinkle over carrots; mix well.
- Bake for 25 minutes.