I had a surplus of baby carrots, so found this recipe on the web and altered it a bit. Served it with tilapia piccata. It was a yummy meal!
1 pound fresh baby carrots
2 tablespoons olive oil
Pinch of brown sugar
2-4 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Chopped fresh chives and /or parsley for garnish
Preheat oven to 425°. In a bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.
Transfer to baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with chives/parsley.
1/2 teaspoon salt, divided
1/8 cup milk
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour (I used gluten-free)
2 (6-ounce) tilapia fillets
3 tablespoons butter, separated into 1 T each
1 Tablespoon olive oil
1/4 cup white wine
Thinly-sliced scallion (small onion)
3 tablespoons fresh lemon juice
1 tablespoon drained capers
1 T lemon zest (optional) (Use if you like a really lemony flavor)
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and flour in a large shallow dish. Salt and pepper fish and dip in milk, shake off and dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook about 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm in oven on low heat, 175-225 degrees.
Add 1 T butter and olive oil to same pan; cook scallions for a few minutes, stirring constantly, until soft; add wine, lemon juice/zest, and capers to pan; cook for a minute or so. Remove from heat. Add remaining tablespoon butter to pan; stir until butter melts. Pour sauce over fish; garnish with fresh parsley.