Like a good Irish mummy, carrots are a staple vegetable in my house these days. Until I had my son Alexander, I rarely bought a carrot. Now they are on every weekly shopping list. Carrots are not what I consider an exciting vegetable. On a weekly basis, I serve raw julienne carrots, buttered oval carrots, plain boiled stick carrots and then usually roasted carrots, the later are less of a favourite of the kids but a nice little side for mummy. We are not what I consider a meat and two veg household. I don’t make roasts often nor do I serve meat with every meal. I am hiking up the amount of meat and fish served these days but I would have classified my kitchen as being predominately vegetarian, so it is really important to make the vegetables fun and yummy.
If I can come across them, I like to get baby rainbow carrots for roasting. I just think it is nice to have a range of colour and they are super cute. But regular carrots peeled and cut in half lengthways is just as good and probably more successful with kids who don’t like differences.
These carrots are super simple and can be jazzed up with a honey drizzle or served with a side of my favourite Dill and Mustard sauce . I can easily say that I love carrots now and wouldn’t be without them in my kitchen.
SIMPLE ROASTED CARROTS
When I say these are simple, I mean it. All you need is carrots, oil, garlic, salt and pepper and maybe some honey.
- 300 g carrots, regular or baby rainbow carrots
- 1 tbsp of good olive oil
- 1 small glove of garlic
- salt and pepper
- 1 tsp of honey to drizzle after roasting
Heat the oven to 200o C fan oven. Ten minutes before prepping the carrots, crush the garlic and mix with the oil in a little dish or espresso cup and let the flavour of the garlic infuse into the oil.
Peel your carrots and if using baby carrots, just leave as they are, if you are using regular large carrots, cut length ways in half. Rub each carrot with a little of the garlic oil and place on a baking tray. Drizzle some of the crushed garlic and oil over the top of the carrots, add some salt flakes and pepper and pop into the oven for 20 minutes.
When you take them out and while they are still warm, drizzle with some honey or serve with a side of my mustard and dill sauce.
This looks great! Roasting definitely brings the best out of vegetables. 🙂