High Protein/Lo Carbers...Recipes and info

Orema · 11-11-2014, 06:15 PM

Roasted Carrots and Mushrooms with Thyme (Makes 3-4 servings)

Ingredients:
8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.)
8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed)
2 T extra virgin olive oil
1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
salt/pepper to taste
fresh chopped parsley for garnish (optional)

Instructions:
Preheat oven to 450F/230C.

Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper. Spread on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.

While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil.

Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.

from Kalyn's Kitchen

11-11-2014, 06:15 PM	#15
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,595 My Photo Gallery Thanks: 41,439 Thanked 34,689 Times in 8,935 Posts Rep Power: 21474861	Roasted Carrots and Mushrooms with Thyme Roasted Carrots and Mushrooms with Thyme (Makes 3-4 servings) Ingredients: 8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.) 8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed) 2 T extra virgin olive oil 1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves salt/pepper to taste fresh chopped parsley for garnish (optional) Instructions: Preheat oven to 450F/230C. Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper. Spread on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes. While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil. Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using. from Kalyn's Kitchen