Shelly's Recipe

VEGETABLE SAUTE WITH ROASTED GARLIC

Category: Sides

24 small, unpeeled garlic cloves
1 tbsp olive oil
3/4 lb broccoli, cut into bite-size pieces
3/4 lb baby carrots, peeled and trimmed
1 tbsp sugar
3 tbsp unsalted butter
2 tbsp brandy
2 tbsp chopped parsley
Salt and pepper, to taste

Preheat oven to 275. Add garlic to 2 cups boiling water and boil for 3 minutes; drain. Peel and trim root ends. Heat oil in a small oven-proof skillet and add garlic cloves and toss. Cover loosely with foil and bake for 1/2 hour, stirring occasionally. Remove foil, bake 20 minutes more or until tender. Remove from oven and set aside.

Boil broccoli in 3 cups water with 1/2 tsp salt for 3 minutes; drain and set aside. Add sugar and carrots to 3 cups boiling water with 1/2 tsp salt. Boil until just tender, about 10 minutes. Drain and set aside.

When ready to serve, melt butter in a large skillet and add vegetables, heat through, tossing gently. Warm the brandy, light it and pour over vegetables, shaking them until flames expire. Sprinkle with parsley, salt and pepper. Serve. Serves 4