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1
I really love this dish with roasted pumpkin, but I needed to use carrots this time and it was still so delicious!
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2
Use whatever you have on hand, even a butternut squash.
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Place the cut up carrots in a large baking dish.
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Drizzle them with some olive oil, toss them around to coat them evenly, and sprinkle with some salt and freshly cracked black pepper.
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Roast them at 450F (230C) for about 45 minutes.
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Put the creme fraiche in a small bowl.
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Stir in enough milk to make it a little runny.
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Season with garlic salt, black pepper and just a tiny pinch of crushed red pepper flakes.
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9
You want it pretty garlicky!
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Store in the refrigerator until the meal is ready.
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11
After the 45 minutes is up, take the carrots out, add the roma tomatoes and toss them around.
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Place back in the oven for another 15 to 20 minutes until everything is tender and the tomatoes have shriveled up a bit.
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13
After the tomatoes have gone in, boil the water.
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14
Turn off the heat and pour in the couscous.
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Let it sit for 8 minutes with the lid on, then add a tablespoon of softened butter and fluff with a fork.
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Put the lid back on to keep it warm.
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Drizzle a little bit of olive oil on the sliced mushrooms.
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Melt 1 tablespoon butter in a skillet over low heat.
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Add the dried basil and sliced mushrooms.
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Stir to coat and cook until tender.
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Serve the roasted veggies and mushrooms on a bed of couscous and drizzle with the garlic creme fraiche.
