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Elizabeth Lamont's Interior Design Blog

These are the best roasted carrots ever, and the parchment paper method makes cleanup a breeze!

12 organic carrots peeled and washed
3 tablespoons organic olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
1/4 cup good quality white wine
2 tablespoons minced parsley
Parchment paper
Tin foil

  1. In a bowl, massage oil, salt and pepper into the carrots
  2. Lay tin foil on counter. Make an envelope out of the parchment paper by folding 3 sides and leaving opening on top
  3. Carefully add the carrots, then wine
  4. Fold up the top and wrap tin foil around the parchment packet to seal completely.
  5. Put in a preheated 350 oven and cook for 30 min.
  6. Open pouch carefully- it will be hot
  7. Sprinkle parsley and a bit more salt to taste.
  8. Serve whole carrots


Serves 6

1 1/2 pounds organic Brussels sprouts
3 tablespoons quality organic olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

  1. Trim stems of Brussell sprouts and peel to remove any yellow or brown leaves
  2. Put all ingredients in a plastic ziplock and shake so Brussell sprouts are covered with oil
  3. Put cast iron pan on med high and sauté Brussell sprouts quickly to caramelize.
  4. Put a piece of parchment paper on a cookie sheet. Spread out Brussell sprouts and roast in a 400 oven for 30 minutes. Shake them a few times.
  5. Slice in half and add a bit more salt to taste

Oct 24, 2014   |  0 comments

Lobster and Corn Chowder

1 large yellow onion(3cups)
1/2 lbs of prosciutto cubed
3 tbsp olive oil
8 cups organic Chicken broth
1/4 cups gluten free flour
1/4 tsp thyme
6 red potatoes diced in small cubes
2 carrots peeked diced in small cubes
3 ears of corn kernels sliced off
4 cups diced cooked lobster

  1. Place prosciutto in a large pot over low heat. Cook stirring until browned. Add onions, carrots and sauté about 10 minutes
  2. Add the flour to the prosciutto and cook stirring for about 10 min until slightly browned.
  3. Add the broth, potatoes, and bring to a boil, reduce the heat and cook, stirring occasionally for about 15 min until potatoes are tender.
  4. Add the corn and heat for 10 min.
  5. Pour chowder into a warm tureen.
  6. Add the lobster to the top of the chowder.

Serve immediately


1 organic turkey (18 to 22 pounds)
½ pound (2 sticks) organic sweet butter at room temperature
½ cup organic maple syrup
4 fresh sage leaves
¼ cup olive oil
Salt and pepper to taste
1 sheet parchment paper (for baking)
½ sheet tin foil (for baking)
1 cup organic chicken or turkey broth


  1. Wash the turkey inside and out, removing the internal organs (neck, heart etc.). Dry with paper towels and set turkey into roasting pan.
  2. Gently lift the skin carefully so as to not pierce the skin. Slip the sage leaves under the skin using a little butter as a lubricant under the skin. Salt and pepper inside and out.
  3. Warm the maple syrup and butter till just warm in a saucepan on low heat. Using a pastry brush, work all over outside of the turkey.
  4. Place turkey breast-side up and cover breast with parchment paper and foil, leaving thighs exposed. Add 1 cup of broth in bottom of roasting pan. Baste every 30 minutes for a really tender turkey.
  5. Put turkey in a 325° oven for 4 hours. Remove the tinfoil and parchment paper and baste with remaining butter/maple glaze.
  6. Continue to cook until breast skin is brown and crispy (approximately one hour) until internal temp reaches 120°. Take out of oven, cover with more parchment and foil.
  7. Take care to never let metal touch the meat. Let rest for 30 minutes.
  8. Slice into ½ inch sections and serve.


2 cups black rice
2 cups pearled couscous
5 cups organic chicken broth
1 loaf gluten free whole wheat bread
1 cup organic olive oil
1 cup organic dried cranberries
1 yellow onion chopped
2 stalks celery chopped
2 organic carrots, peeled and chopped
Salt and pepper to taste
¼ pound (1 stick) butter cut into small cubes
Chopped flat leaf parsley to garnish


  1. Sautee onions, celery, and carrots over low heat until carrots are tender and onions are translucent. Set aside.
  2. Bring broth to boil over medium heat on stovetop.
  3. Add rice and couscous, cranberries (save aside 1 handful) and bring to a boil.
  4. Reduce heat to low and simmer for 30 minutes. Remove from stove.
  5. Preheat oven to 450°
  6. Line a cookie sheet with parchment paper.
  7. Cut bread into 1" cubes.
  8. Put bread in a zip-lock and add olive oil, salt and pepper. Shake.
  9. Place cubed bread on cookie sheet in hot oven for 15 to 20 minutes. Stir until golden brown and crisp.
  10. Take out of oven and cool.
  11. Add rice, couscous mixture, and cubed bread to large casserole. Dot with butter and cover with parchment paper. Cover with foil and bake for 20 to 30 minutes.
  12. Remove from oven and add additional cranberries. Stir and garnish with some chopped parsley.
  13. Serve hot with Roast Maple Glaze Turkey.
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