I was reading about a Southern Italian condiment that is also a Dressing and Marinade called Salmoriglio. It turns out that Salmoriglio is mainly olive oil, lemon juice, garlic, oregano, water, and salt. Salmoriglio varies slightly in different areas. Some places add parsley. Some add tomatoes and some add anchovies. It’s usually served on swordfish, other seafood, grilled meats, and vegetables. Today I thought those flavors might be good on roasted carrots. I added some toasted walnuts, and put the carrots over leftover rice. Besides rice…..noodles, polenta, potatoes, or beans would go well under the carrots…You can even serve them with some toasted bread. Serving size is difficult to judge….I’d say it make around 4 smaller side portions or two medium to large servings. I’ll round it to three servings.

Ingredients for around three servings

1 lemon – just the fresh squeezed juice – dressing

3 garlic cloves – ground to paste – dressing

1 teaspoon sea salt – dressing

1 small dried Calabrian Chili – crushed (or use red pepper flakes to taste…but they don’t taste as good and are hotter with less flavor) – dressing

1 teaspoon dried oregano – dressing

1/4 cup extra virgin olive oil – dressing

2 Tablespoons fresh parsley leaves – chopped – dressing

1 lb carrots – skin removed if not organic. I cut mine in half long ways.

2 Tablespoons extra virgin olive oil

sea salt – to taste

Fresh ground pepper – to taste

2 cups water

2 Tablespoons honey

1/2 teaspoon sea salt

1+!/2 teaspoons dressing

1/3 cup walnuts – slightly Broken and slightly salted and toasted

1/4 cup fresh basil leaves torn or chopped

2 Tablespoons scallions sliced thin

Directions

Make the dressing

Mix together the lemon juice, garlic, 1 teaspoon salt, dried chili, oregano, 1/4 cup olive oil, and parsley. Set to the side.

Set oven to 450 degrees F.

In a pan or large baking dish add the water, honey, 1/2 teaspoon sea salt, 1 1/2 teaspoons dressing and mix around. Add the carrots. Cover tight with foil. Place in middle rack of preheated 450F oven for 30 minutes or until carrots are fork tender.

After carrots are fork tender….Drain the liquid…Spray carrots with extra virgin olive oil (about 2 Tablespoons) Season them lightly with a small amount of sea salt and fresh ground pepper. Put them back in the oven to roast up a little (around 20 minutes).

Serve them on top of either rice, beans, pasta, potatoes, or whatever you like. Top the carrots with dressing, walnuts, basil, and scallions.

ENJOY!!