Sunday, October 19, 2008

Roasted Carrots with Sage

roasted carrots
Farmer Deb has proclaimed this the Year of the Carrot, and she was not kidding. I am impressed that my skin hasn't turned the color of Oompa-Loompa after so many weeks of bountiful carrots (which is a good thing). While I've been julienning and dicing the hell out of the larger ones, the smaller men's-finger-sized carrots are perfect for roasting with a bit of oil, coarse sea salt, and black pepper, at 450 degrees for about 30 minutes. For bonus points, add some sage leaves; they get really crispy and delicious in the oven (as usual, I used my toaster oven).


John said...

These were better than the best sweet potato fries I've ever had...soooooooo good.

Ashwin Sodhi said...

Normally, I like carrots the way they come out of the ground -- raw, skin on. But I have to say, these were excellent -- didn't have the strange rubbery sogginess that carrots get when they're steamed, but rather a sort of rough, wrinkled texture with a denser carrot taste. My only complaint -- mine didn't look as photogenic as Michelle's "food porn."