So again for those that know me, you know that I have a passion for cooking, and for serving my food on white dishes. My in-laws came over for dinner a while back and they noticed that I didn't have that many serving plates. My mother-in-law is a fantastic bargain shopper and she proceeded to search out and find all sorts of white serving platters for a birthday present. I know right, I totally scored this birthday! Breadmaker, cookie jar, white platters, and my open shelves from IKEA to help with space in the kitchen.
So I loaded up my new platters on the new open shelves (see picture on the left!) and sort of forgot about them, even though I continue to cook like always. Lo and behold this last week I remembered that I had them and started to use them. I believe the first dish was a side vegetable I can't quite remember and I couldn't get a picture of it because I needed to reload the batteries, and when Molly wants to eat, she wants to eat now! Hmm... must be a Carter famlily trait! :-) But I did make a meal this week that was pretty darn fantastic especially since I used one of my new platters, it was a sauteed chicken with mustard sauce; and I must say a very scrumptious roasted carrot side vegetable. When I was growing up I couldn't eat a cooked carrot to save my life. My mom loves cook carrots but my dad and I would have nothing to do with them. As an adult I love them, and it is a nice easy way to get some color onto the plate. I must admit however I had not tried a simple recipe like this before. I have made roasted root vegetables that included carrots as one of the "root vegetables" but I had never thought about putting it together on its own. This was just simple baby carrots, onions, olive oil, salt & pepper, and the recipe called for rosemary (although I am not a big fan of this herb, too woodsy and perfumey -if that is a word) so I used thyme instead. They were fantastic.