Roasted Veggie Couscous with Garlic Créme Fraîche

I really love this dish with roasted pumpkin, but I needed to use carrots this time and it was still so delicious! Use whatever you have on hand, even a butternut squash.

Place the cut up carrots in a large baking dish. Drizzle them with some olive oil, toss them around to coat them evenly, and sprinkle with some salt and freshly cracked black pepper. Roast them at 450F (230C) for about 45 minutes.

Put the créme fraîche in a small bowl. Stir in enough milk to make it a little runny. Season with garlic salt, black pepper and just a tiny pinch of crushed red pepper flakes. You want it pretty garlicky! Store in the refrigerator until the meal is ready.

After the 45 minutes is up, take the carrots out, add the roma tomatoes and toss them around. Place back in the oven for another 15 to 20 minutes until everything is tender and the tomatoes have shriveled up a bit.

After the tomatoes have gone in, boil the water. Turn off the heat and pour in the couscous. Let it sit for 8 minutes with the lid on, then add a tablespoon of softened butter and fluff with a fork. Put the lid back on to keep it warm.

Drizzle a little bit of olive oil on the sliced mushrooms. Melt 1 tablespoon butter in a skillet over low heat. Add the dried basil and sliced mushrooms. Stir to coat and cook until tender.

Serve the roasted veggies and mushrooms on a bed of couscous and drizzle with the garlic créme fraîche.