Quote:
Originally Posted by scrapple
A similar version that we do is to marinate the veggies overnight in a ziplock bag or two with about 1/4 c orange juice and 1/4 c Olive oil ( or leftover wine from dinner) a few crushed sprigs of rosemary or thyme or herb of choice. The trick is to roast as a single layer so they get coated well and carmalized. I love that dish!
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When I make orange carrots, it tastes like orange carrots. If I add oj will all my veggies taste orange-y or does it just give it a little zest?. I'm shooting for many different flavors.