The first of what I hope is many recipes to come…
~Carrots, peeled, cut into thin sticks (to your liking, thinner = less cook time)
~Basil to taste (rough chop the fresh variety)
~Butter (be generous)
Enclose it all in an aluminum foil pouch and put it on the grill or in the oven for 15-20 minutes, or until the carrot is done to your liking. Then eat and enjoy. Couldn’t be easier, and it’s gosh darn good!
I tried this out tonight with about a pound of farmer’s market carrots, ~20 leaves (varying sizes) of fresh basil, a pinch of Renee’s new favorite food (kosher salt) and the smallest dash of dried tarragon. Plus of course a generous helping of unsalted butter (probably 2 tbsp).
But it would work a lot of different ways. So try something and let me know how it goes.
