The last meal of 2011.
You know, it’s funny—a year ago today, we spent New Year’s Eve at home, eating nachos, drinking wine and painting the living room black. And also watching Lifetime movies, even though I didn’t mention that in my post. This year we’re at home, we’re eating cookies, drinking coffee (me) and vegan white Russians (Evan), and painting the dining room black. And watching Saturday Night Fever. Progress!
Our stove has been busted for a while (the top burners were usable, but not the oven) so roasting and baking stuff has been impossible lately. This morning the repair guy came ($130 for what literally took about 5 seconds and involved tapping a knob with the back of a screwdriver…ugh), so tonight I made the most of the restored service and made a really good dinner to send off 2011.
For the main dish, I made Hottie Black Eyed Peas and Collard Greens (SO GOOD…but then every recipe Isa writes is awesome) and a side of roasted carrots. I’m usually not big on cooked carrots, but seriously, these were AMAZING. The key is cutting them thinly enough and roasting them long enough that they get tender (not mushy!) and caramelized and crispy at the edges.
ROASTED CARROTS (vegan)
You need: Carrots, olive oil, garlic, coarse salt.
Step 1: Preheat the oven to 375°F and line a cookie sheet with parchment paper.
Step 2: Peel some carrots. Cut them into strips that are roughly 1/2″ thick and 2–3″ long.
Step 3. Put the carrots in a mixing bowl.
Step 4. Add a few glugs of olive oil (how much depends on the amount of carrots you’re making) and some coarse salt. Toss to coat!
Step 5: Slice a few cloves of garlic in half lengthwise. Toss into the mix.
Step 6: Spread everything out on the cookie sheet and roast for 40—50 minutes. Just keep an eye on them. You want nicely shriveled and maybe even a little charred here and there, but not burnt to a crisp.
Step 7: YUM.
For dessert, I made Mexican Hot Chocolate Snickerdoodles. OMG. Like I said, everything Isa comes up with is magic, and these are no exception. They’re nice and soft and chewy, chocolatey, and just the right amount of spicy. Mine didn’t get all crackly on top like hers did (maybe because I used coconut oil instead of canola oil), but ooooooohhhhh. So good.
Alright, it’s time for me to get back to my paintbrush. Happy New Year, everybody! Best wishes for a happy and healthy and productive 2012.