Yield: 6 servings
|\N \N||Nonstick olive oil spray|
|2 pounds||Peeled baby carrots or regular|
|\N \N||Carrots; thinly sliced|
|¼ cup||Extra-virgin olive oil; divided|
|¼ cup||Dried cranberries|
|3 tablespoons||Pine nuts|
|9 mediums||Basil leaves; cut julienne strips|
|\N \N||Freshly ground black pepper|
Preheat oven to 400 degrees. Coat two large roasting pans with olive oil spray. Arrange carrots in a single layer on the pans, mixing with 2 tablespoons of oil. Bake the carrots for 30 to 40 minutes, occasionally stirring them so they don't burn. They should become soft and start to brown. Remove and let cool. In a bowl, mix carrots with cranberries, pine nuts, basil and remaining 2 tablespoons olive oil; refrigerate overnight.
To serve, let return to room temperature. Add salt and pepper to taste.
Yield: 6 to 8 servings.
Comments: The easy way to julienne basil is to stack several leaves one on top of the other, roll them up like a cigarette, and then slice crosswise into strips.
"The quality of the olive oil makes a tremendous difference in the flavor of the dish," Burros writes. "Don't stint; use the best you can afford." Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Marian Burros, co-author with Lois Levine of "Elegant But Easy" (Simon & Schuster, $25) Formatted for MasterCook by Susan Wolfe - swolfe1@...
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