Sunday, October 19, 2008
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).