This has been a long week, so long I can no longer think straight and the idea of writing anything coherent makes my head spin. All day Tuesday, I kept thinking it was Wednesday...imagine my dismay when I realized we weren't even close to Friday yet. All I really want is to sit at home with a good book, some hot chocolate, and watch the snow fall. As of this afternoon, that seems fairly plausible (minus the snow- there's none in sight). I might even make a real dinner, which hasn't happened in many many days.
Whatever I end up making tonight or tomorrow, these carrots are going to be the side dish. They're so simple one can hardly call this a "recipe," but you've never had carrots like this before. The slow roasting time changes the flavor ever so subtly. I bet you didn't realize that carrots are sweet, eh? I'm thinking some kind of roast meat or fish would be the perfect main dish. We'll see what I come up with.
Roasted Carrots
Recipe by Kelly
Picture by Kelly
Serves 2-3
5 or 6 carrots, peeled (or more, if desired)
olive oil, for brushing
salt, to taste
pepper, to taste
a pinch of thyme
- Preheat oven to 500 degrees F. Place carrots in a small baking dish and lightly brush with olive oil. Generously sprinkle with salt, pepper, and thyme. Bake 15 minutes; reduce heat to 325 degrees F and bake 25 more minutes, or until carrots are tender.
3 comments:
It is on the menu for tomorrow. I'll let you know how it goes.
I don't know if my carrots were extra thick, or what, but I had to leave them in the oven about 30 minutes longer than you recommended.
They were quite tasty after that.
Chris-
As you can see in the picture, my carrots were pretty thin. I'm sure thicker ones would take significantly longer.
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