We've been on a carrot kick lately. Something about steamed and roasted carrots with their sweet, earthy flavor and tender texture has left us with a craving for more. So, when we were roasting spare ribs last week, I was thinking about carrots. When the pork had about an hour to go, I took them out of the oven. I lay them on a cutting board and added my carrots to the pan. I tossed them with all of those yummy meat juices, seasoned them with salt, and spread them around the outskirts of the sheet pan. I put the ribs back on the pan and then put the whole thing back in the oven. By the time the meat was done the carrots were juicy and ready to go. It was an inspired combination, paired with a sharp green salad to liven things up, hitting every note from sweet to salty to sour and giving us a new addition to our rib repertoire.
Years Past
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