CBA – “Potluck supper Sunday at 5:00 PM. Prayer and medication to follow.”
And you thought I’d run out of veggies to torture. I had my doubts about this one because I saw it as simply a way to get kids, who don’t like carrots, to eat carrots. Unless the kids are my granddaughter, Rose, who tends to make a meal out of carrots. She’s not yet turned orange so we’re withholding judgement on her eating habits.
2 carrots, not the baby carrots
2 T olive oil
1 T fresh parsley, minced
1 t smoked paprika
1/2 t salt
1/2 t pepper
Preheat oven to 425 degrees.
Cut the carrots into sticks. Mix everything together in a bowl. Everything!
Place coated carrots onto a parchment lined baking sheet in a single layer. Bake for 20 to 25 minutes with a flip halfway through.
This recipe was not only a way to create an interesting side, but also a way to use up that parsley. Remember the parsley that began its life in my kitchen on March 11? See the blogpost for that day.
I’ve been using the parsley ever since and, unlike some of us, it has not lost all of its youthful glow. Sort of like Barbie. I finally stopped putting a bag over its head (the parsley, not the Barbie) and knew that it was time to find a final recipe and get the parsley off my refrigerator shelf.
Do you remember the recipe for the dip? Half sour cream and half mayo with a dash of salsa thrown in. That probably won’t help these. Full disclosure… I found these a bit salty and not any specific flavor. For a dip I might use sour cream and mayo with a touch of sugar. Or maybe add my favorite spice mixture, which is Mural of Flavor by Penzeys.
I just might have to feed these to Rose.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.