Thursday, September 24, 2009
Roasted Carrots and Fingerling Potatoes
Hi everyone! I finally got started with the cooking club this week, and I decided to start off with the roasted carrots and the fingerling potatoes (which I served with parmesan-crusted chicken breasts). Both were incredibly easy to prepare and tasted delicious! The only thing I would change the next time I prepare either of these two dishes is the amount of olive oil I use. I was not preparing as much food as the recipe called for, so I had to guess at the right amount of olive oil, and I overshot the mark a little bit, especially on the carrots. Nevertheless, both dishes were very yummy (my three year-old son, Ethan, scarfed the carrots!) and I have a feeling these will become staples in the Johnson household. LOVED the dill on the carrots!