I’ll admit it. We were in a real carrot rut. I couldn’t help it. Every time I saw a bag of carrots in the fridge I was compelled to make the Caramelized Carrots recipe. It had really become our go-to veggie side dish. Until now. Move over Caramelized Carrots. There’s a new carrot in town.
My kid alternating between helping me out and eating the raw carrots faster than I could peel them. I sent him off to get his new Starwars Lego set and when he returned the carrots were ready to be tossed in bread crumbs. He did the tossing, I popped them in the oven and we built a Jedi Starfighter.
Look at the baby complaining that she only has one carrot! She demanded to double fist carrots the entire meal. Now for the recipe…
Carrot Gratin Recipe
Prep Time: 8 mins Cooking Time: 40 mins
1 pound carrots, peeled
1 large sweet potato, peeled
1 tablespoon chopped fresh parsley
1 to 2 tablespoons butter or olive oil
1/3 cup Italian bread crumbs
1/3 to 1/2 cup shredded Gruyere or sharp cheddar cheese
salt and pepper
Preheat oven to 375 degrees. Slice carrots in half and cut into 1/2 inch pieces. Cut sweet potato into 1/2 inch pieces. Place carrots and sweet potatoes in a medium pot of water and bring to a boil. Lower heat and cook until tender. About 6 to 8 minutes. Toss drained veggies in butter, bread crumbs and parsley. Add salt and pepper to taste and transfer to a baking dish. (We used a glass loaf pan.) Cover with foil, poke a hole in the top to allow steam to escape and bake for 20 minutes. Remove cover and sprinkle with cheese. Increase heat to 400 degrees and bake another 10 to 15 minutes or until cheese is bubbly and browning.
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