A couple of years ago, my radio producer and I ate the best roasted carrots ever from The Little Owl – cooked with olive oil, almost black in color, we couldn't stop talking about them. Since then (actually before), I've been working on my glazed carrot technique (don't laugh). And while this recipe can't compare,Continue reading “Getting Closer Carrots”
By Betsy Karetnick
I Am Not A Restaurant! 