Have you ever cooked a meal that was just too beige? You know what I mean.
There are so many wonderful things that are delicous, but not necessarily visually striking, the meal we had over the weekend for example: turkey, mashed potatoes, stuffing, gravy.
It sounds a lot like a Thanksgiving dinner, but it’s the wrong time of year. We don’t cook a turkey at Thanksgiving becaue we go to my parents’ home, but I do buy a turkey or two when they’re on sale.
We pop them in the freezer for roasting later/now. Fortuanatley, this monochromatic meal was saved by Pieczone Marchewki – Roasted Carrots.
I found bundles of beautiful, small, carrots at Sprouts (a supermarket in our part of the country, inspired by farmers markets) in a vareity of colors.
They supplied much needed color and lovely flavor. They are simple to prepare, and the limited work involved can be done in advance.
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The only thing needed at the last minute is popping them on a plate for serving, making them ideal for a meal with guests.
As I mentioned, you can do all of the prep in advance and let them sit until it’s time to put them in the oven. If the children in your home can use a vegetable peeler, this a a dish they can fix themselves, and aren’t we all more likely to eat something we’ve prepared?
PS- this is the second recipe I’ve made lately that has come from Polska Foods, a sadly, now defunct maker of organic pierogi.Print
Healthy and delicous, roasted carrots
2 batches of small carrots
2-3 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
Fresh dill for garnish
Preheat oven to 400 F
If your carrots have the greens attached, trim off all but an inch or so for decoration
Peel the carrots (or just give them a good scrubbing), rinse
Place on a foil lined baking sheet pan
Drizzle olive oil and honey over carrots, sprinkle with salt and pepper
Gently toss the carrots to coat, leaving them in a single layer on the pan (this is your stopping point if you’re preparing in advance)
Bake for about 25 minutes
Sprinkle with chopped or snipped fresh dill, I usually use scissors rather than a knife