Sicilian carrots from The New Elegant But Easy Cookbook by Marian Burros and Lois Levine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on June 16, 2020

    Best carrots ever. Just fabulous. I slice regular carrots very thin on the diagonal and roast for a bit longer than specified, until well caramelized -- almost burned. Also add a pinch of sugar before roasting. Two pounds of carrots shrink a lot from roasting. If serving 6-8 people I roast 4-5 pounds of carrots. Recipe says make a day ahead, keep in fridge, serve at room temperature. The dried cranberries, fresh julienned basil, and pine nuts (preferably toasted) create a very pretty holiday dish but these are delicious anytime. Definitely a keeper recipe.

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