Operation Skinny Jeans: The most delicious roasted carrots- a recipe

Wednesday, December 17, 2014

The most delicious roasted carrots- a recipe

I don't like carrots. I might even go as far as saying I hate carrots, at least raw carrots. There is no amount of ranch dressing or hummus in this world that can get me to bite into a raw carrot.

But I know carrots are good for you, and versatile and I can handle them cooked most of the time, so when a friend of mine offered up a carrot recipe, I decided to take that leap of faith, with some green beans on stand by for emergency purposes. I am happy to tell you, no green beans were needed, and these carrots were pretty delicious. I mean, they were still carrots, lets not go crazy, but I ate them and enjoyed them and would eat them again.

"What are these mystical delicious carrots?" you ask. Well, I am about to give you the recipe. Get excited.

Magical delicious not-at-all-disgusting carrots

1 bag of rainbow carrots (if you can get less, I only used like 7)
A head of ginger (is that what you call it? Is it a hand? I have no idea. "some ginger" works)
Thyme. Like a few sprigs
Olive Oil (some)
Red Wine Vinegar (some)
I think that's it...

Step 1! Procure ingredients! 

Look for something like this at the store
Step 2! Wash those carrots! Or don't... but please do. (optional- lay them out and take a fancy picture for instagram)

Step 3! Cut them in half length wise. They will roast faster. Trust. 

Step 4! Take off a chunk of ginger, like the size of your 2nd toe (technical measurement) and peel and slice thinly. 

I hadn't learned the fancy spoon method of peeling so I just squared off the sides. You save more if you peel.

Step (whatever number we are on...)! Put carrots on the pan of your choice. Drizzle with olive oil and red wine vinegar. Lay artfully with ginger and thyme. 

Step the next one! Roast them bitches at 350 degrees for 45-50 minutes or until tender. 

Enjoy fancy looking delicious carrots. You're welcome. 

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