In honor of that show, I’d like to describe my slightly adjusted version of Bon Appetit’s Honey-Glazed Roasted Carrots in the manner of each of the judges.
Yo, yo, yo dawg, listen up - this sauce BRANG IT! I was worried about the carrots at first, but yeah, I feel ‘em. I feel ‘em. They ended up working with each other, dawg. Yo, did you know I played bass for the magazine that created this recipe? That's right, dawg! YEAH!
The carrots … they’re all the colors of the rainbow. And the sauce … it transcends time and space, and I love way it feels and looks around my neck, and … oh, I loved it. Because, it didn’t need sparkles or fairies. It just was. It was a purple waterfall that God could smell in heaven. It just was … and I knew it from the moment I saw it. Rainbows. God bless.
Paula … I have no idea what you just said. But … I must say … that … was … ABSOLUTELY … brilliant. I LOVED it. The honey and balsamic were COMPLETELY unexpected, and the carrots, ABSOLUTELY TREMENDOUS. It is 100% going to be made next week. Also, Ryan Seacrest – your tie is ABSOLUTELY AWFUL.
KRIS (Note: not really an A.I. judge)
The sauce alone, man – I could drink it as a shake. I could pour it on cereal. I could use it as shampoo. It rendered me illiterate, or at least somewhat non-verbal. And with the carrots? It even transcends that. Roasting them brings out their natural sweetness, which is only magnified by el Glaze-o. Nicely done.
With that said, I should mention that I think my fat and calorie estimates are kind of high, since a lot of the oil gets left in the bowl and on the cookie sheet.
I should also mention that Bon Appetit’s recipe included parsnips, and I’m sure that would go beautifully in here as well.
Oh yeah - and I NEED to mention that Jason Castro is 100% completely the kind of guy I would have swooned for when I was 20, white-kid dreads and all. (I didn't say I was proud.)
Finally, I should mention … the recipe! (Go Carly!)
Honey-Glazed Roasted Carrots
Makes 3 servings.
Adapted from Epicurious/Bon Appetit.
1 lb. carrots (1/2 to 1 inches in diameter), peeled, halved lengthwise
1-1/2 tablespoons olive oil
salt and pepper
1/2 tablespoons butter
1/2 tablespoons honey
1/3 teaspoon balsamic vinegar
1) Preheat oven to 400°F and place rack in center.
2) Line a cookie sheet with aluminum foil. In a medium bowl, mix carrots, olive oil, salt, and pepper until carrots have been thoroughly doused.
3) Roast vegetables 16 minutes, stirring once halfway through. Roast 5 more minutes, or until carrots are "tender enough to be easily pierced with a knife." (You can prep this an hour or two ahead, which I did this past Thanksgiving. Just cover loosely with aluminum foil and warm it in the oven for about 10 minutes before serving.)
3) In a small saucepan, melt butter over medium heat. (Do not let brown.) Add honey and vinegar. Stir. Pour over carrots. Serve.
Approximate Calories, Fat, and Price per Serving
150 calories, 9 g fat, $0.39
1 lb. carrots: 186 calories, 1.1 g fat, $0.89
1-1/2 tablespoons olive oil: 179 calories, 20.2 g fat, $0.12
Salt and pepper: negligible calories and fat, $0.02
1/2 tablespoons butter: 51 calories, 5.8 g fat, $0.05
1/2 tablespoons honey: 32 calories, 0 g fat, $0.05
1/3 teaspoon balsamic vinegar: 1 calorie, 0 g fat, $0.02
TOTAL: 449 calories, 27.1 g fat, $1.16
PER SERVING (TOTAL/3): 150 calories, 9 g fat, $0.39
(Randy/Paula/Simon photos courtesy of eonline.)