I’ve pan-roasted carrots with various seasonings several times. Each time, it wasn’t quite right, until last night. In the past, I used olive oil for the fat. The flavor and mouth feel wasn’t what I envisioned.
Last night, I used butter instead of olive oil. The seasonings were curry powder, salt, and sugar.
Pan-Roasted Baby Carrots and Raisins, Curry Flavor
The butter was just what I was looking for. Trial and error I guess.
Enjoy.
The Mouse
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