Except one of my all-time, very favorite side dishes: roasted vegetables. Those suckers usually cook in a hot, hot, hot oven.
The other day, I had a real hankerin' for oven roasted carrots, but I was making meatloaf. Meatloaf, unsurprisingly, cooks at 350. After a bit of reconnaisaince, I figured out how to take advantage of the magic temp to roast veggies. I started the carrots while my meatloaf was cooking. Then I finished them at a high temperature while my main course rested. Not to pat myself on the back or anything, but it was pretty genius.
Come back tomorrow for my meatloaf recipe. (Also genius.)
2 pounds carrots, peeled and cut into 1/4" slices on the diagonal
1 tablespoon olive oil
Salt and pepper
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon chopped parsley
Preheat oven to 350. Place carrots in a single row on a large baking sheet, drizzle with oil, sprinkle with salt and pepper, and stir to combine. Roast for 20 minutes, stirring halfway through. Increase oven temperature to 450. Drizzle carrots with honey and roast for 10 more minutes. Transfer carrots to serving dish. Stir in lemon juice and sprinkle with parsley.