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. 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 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