@roflwofl wrote:
Garlic Roasted Carrots
Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes 6 servings, 59.5 calories each
Ingredients
24 baby carrots, tops trimmed to 2 inches
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley leaves
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 35-40 minutes, or until tender.
Serve immediately, garnished with parsley, if desired.
@Flash wrote:
I usually put a little water in the pan under the roasting rack just so that the grease as it renders from the roast does not burn and smoke. The rib roasts I picked up are two different stores. I picked up several at 4.99/lb and those are apparently Mexican beef so turned into steaks that can be tenderized with my jacard. Then I picked up several at 6.99 that are 'Choice' and tender enough to make a good roast.
@Flash wrote:
I had seen spatchcocking on TV and heard about brining for years so when a #14 pound turkey found its way into my shopping cart it was time to play . . .
[www.foodnetwork.com] seemed like a good place to start.
Videos of spatchcocking a turkey make it look so easy with a pair of kitchen shears. Not so. The first part of the cut is easy, but when you approach the solid bone going to the neck it is time to drop a fresh blade in your electric saw or get out the cleaver to get that bone cut. Anyway, we got it done.
I was concerned that the amount of salt in the dry brining would make the turkey a salt bomb but followed the directions and laid out the birdie on cookie racks over a half sheet pan in the fridge for about 4 1/2 days. Tonight the birdie got roasted and I was shocked that in 1 1/2 hrs it tested done. I didn't bother with the vegetables and bread in a pan under the bird but did put some water in the pan so that the drippings did not burn and smoke.
I never have had a more delicious, moist, juicy and tender turkey. Never again will a turkey be 'cooked whole' in my house.