Betty demonstrates how to make Roasted Carrots. This is a very simple (yet elegant) dish for your holiday table.
1 pound baby-cut carrots, uncooked (You may use regular fresh carrots from the produce section of your grocery store, peel them, and cut them into fairly equally-sized pieces.) 2 tablespoons butter, melted coarse sea salt, to taste freshly-ground black peppercorns, to taste a few sprigs of thyme, for garnish
Wash carrots and pat dry with paper toweling. Line a 15-inch by 10-inch by 1-inch baking pan with aluminum foil. Place carrots on foil. Salt and pepper to taste. Drizzle butter over top and toss carrots to coat. Cover seasoned carrots with a top layer of foil, folding edges together to make a packet. Bake at 425 degrees for 15 minutes. Remove foil from top and continue to bake for an additional 15 minutes, or until carrots are crisp-tender. Remove from oven, garnish with a few sprigs of thyme, and serve immediately. Enjoy!!! --Betty
Betty demonstrates how to make Slow Cooker Green Beans Seasoned with Ham. Green beans are always a part of our family's holiday tradition.
Slow Cooker Green Beans Seasoned with Ham
(Makes enough for 3 or 4 people.)
1 pound fresh green beans, washed, strung and broken 1 teaspoon salt ½ cup water 3 ounces diced ham
Place all ingredients in a slow cooker and stir. Cook on HIGH for about 6 hours for tender Southern-style green beans. During the cooking time, taste for salt and adjust if needed. These green beans require very little attention and also can be made ahead, so they are terrific choice for a holiday table. Enjoy! --Betty