Special Offer!

Fill in the form below to say "YES" to a full year (10 issues) of Every Day with Rachael Ray Magazine for HALF OFF the cover price, just $20 ... we'll give you a second year (10 more issues) ABSOLUTELY FREE - plus a FREE COOKBOOK! (U.S. orders only)


Email:
First Name:
Last Name:
Address:
City:
State:		Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and get all your money back - no questions asked. Every Day with Rachael Ray® Magazine is published 10 times a year- subject to change without notice. Double issues may be published, which count as 2 issue. State taxes may apply to your order. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Go to http://www.rachaelraymag.com/help/privacy-policy to view our privacy policy. Visit www.rachaelraymag.com/help/terms-of-use to view our terms of use policy.

Close [x]

In This Issue

Join | Log In | Customer Service

Sicilian-Style Carrots

October 2011

by 13 people

add your rating

Add a comment

Makes: 4 servings

Ingredients

3 oil-packed anchovies, minced

1 clove garlic, minced

2 tablespoons EVOO

1 1/2pounds carrots, sliced

Salt

1/4cup chopped parsley

Directions

Combine anchovies, garlic and 1 tbsp. EVOO. Toss carrots with 1 tbsp. EVOO and pinch salt. Roast at 425 degrees for 20 to 25 minutes. Toss with anchovy sauce and parsley.

Comments