Carrot Souffle

Ingredients
1 pound carrots, sliced, cooked, and drained
1/2c. melted butter
1/3c. brown sugar, packed
1/4c. flour
1tsp. baking powder
1tsp. vanilla extract
2TBL dark rum (opt)
3 eggs.

Directions
Combine the cooked carrots with the butter and puree. Add the remaining ingredients and mix very well. Pour into a greased and floured 1-quart casserole and bake in a 325deg oven for 45min-1hr. or until the center is set and the top is lightly browned and puffed.
Serves 6

Roasted Carrots

*I love roasted vegetables. You can roast really anything very easily. Today I roasted a few carrots and extra squash & zucchini left over from last night's lasagna. I used only seasoned salt, pepper, and a little cooking spray to roast mine. I used about 6 carrots instead*


Ingredients

carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Oven Wedge Fries

1 lg. potato
1/2 tsp. vegetable oil
Seasonings (whatever you want: garlic salt, seasoned salt, pepper, red pepper flakes, Italian, onion salt, etc.)

Preheat oven to 400deg. Lightly grease small cookie sheet. Wash and cut potatoe(s) into quarters. Then cut each quarter into wedges with the wedge being about 1/4 in. wide. Toss potatoes with the oil and season. Place on cookie sheet. Place the pan on oven rack about 7 in. from bottom of oven. Bake 7min, until brown. Flip wedges over and sprinkle with seasonings. Bake another 7 min. until browned and cooked through (I broil for an extra minute or two and watch)