Story and photos by Mark Bittman
Cooking for four omnivores and a vegetarian the other night, I made an awesome beef-and-vegetable soup to start, a real labor of love of which I was quite proud. Needless to say this was not going to make the vegetarian happy.
So I decided to give her a preview of a vegetable course, in part because I have a refrigerator drawer full of these still-firm and –flavorful Glynwood carrots and in part because I realize I never roast carrots whole, but almost always as part of a (now somewhat boring and clichéd) roast vegetable mix.
It was Read More

Source:: Markbitt Man