Food For 'Tauk

With Genevieve Salamone

Photo by Genevieve Salamone

Most women I know have a shopping problem; it's in our blood. My shopping problem doesn't start and end with clothes and accessories though - I have a shopping problem in grocery stores. Not just any grocery stores, mind you. I like the gourmet shops, the colorful farm stands and specialty markets.

This week's recipe was inspired by a trip to Citarella, which they built right next door to the Dan's Papers office. Very convenient for a die-hard foodie like me. I can't seem to leave there without buying something that catches my eye that I don't really need at the moment, but somehow I just can't live another moment without it.

The other day I was roaming the produce section at Citarella, smelling the different herbs and checking out the cute little bundles of Frisee lettuces, when I saw these adorable baby carrots, all perfectly miniature, and I just had to have them. I've seen enough chefs work with them to know exactly what I what to do with them, and viola, a recipe and a column are born. And as I turn to walk away, I spy some cipollini onions, which are small, somewhat flat onions that are used a lot in Italian cooking. Very sweet, they caramelize so nicely when roasted, and I knew the sweetness of them with complement the carrots perfectly.

Roasted Baby Carrots with Cipollini Onions

Preheat your over to 425 degrees.

In a large mixing bowl, combine your vegetables with the olive oil, parsley, salt and pepper, and toss gently so that all of your veggies are well coated with your seasonings.

Roast for about 45 minutes, until carrots are tender and have begun to caramelize. May be served at room temperature.

Correction: In last week's recipe, I mistakenly wrote that you needed a 2-1/2 pound chicken. For that recipe, please use a 6-8 pound Oven Stuffer Chicken and roast accordingly. Thanks to my loyal readers for picking up on the error.

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