His second favorite vegetable dish is whipped carrots. No, it's not some sadomasochist event, but rather carrots that get the mashed potatoes touch. As in, super easy and incredibly tasty.
Today, I tripped across a recipe from the Barefoot Contessa that I think will get the coveted spot on his favorite vegetables list. It uses carrots, too.
Now, the trick with the roasted carrots is to make them before Sophie (our puppy) eats all the carrots. Because she likes carrots even better than my husband does (and she is so adorable to watch because she munches away with such a solemn face). Assuming you can manage that, then here's the recipe.
Vegetarian recipe: Roasted carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley
Preheat the oven to 400 degrees.
If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.
Toss the carrots with minced dill or parsley, season to taste, and serve.