I have a quick, easy treat for you today: simple herb roasted carrots. Sounds as easy as it really is.
Can you believe about two-thirds of December are already behind us? Isn’t it crazy how time flies? I feel like a juggler every December, with everything that’s going on.
These past few weeks especially have been difficult, because our poor Fergie (kitty 1/3) who was diagnosed with asthma this year, has now also been diagnosed with allergies. Add some self inflicted wounds on top of that and… I can’t believe I haven’t lost my mind yet. Some days are easier, others harder, but overall I have to say she’s a real champ.
On really difficult days, I try to keep our dinners really simple. We order in occasionally, but I do cook most days. And when your mind is preoccupied with other things, a simple dinner of roasted veggies hits home like no other.
That’s why I’m sharing these simple herb roasted carrots. Maybe you are preoccupied too, pressed for time, or overworked. I understand how intense December can get for most people. So when you’re dealing with all of this and still want a homemade dinner, make roasted veggies. You can throw these sumac potatoes in along with the carrots, you can add other vegetables like broccoli or cauliflower. So many options!
OR if you’re thinking of sides for Christmas dinner – I vote for carrots. Add some mashed potatoes and a salad and I am good. That’s really all I need. Simple, home cooked, amazing.
Easily serves 6 people or more.
- 1kg (2 pounds) rainbow carrots; scrubbed (or peeled), rinsed and patted dry
- 4 TBSPs olive oil
- 1/2 teaspoon fine sea salt
- 1 teaspoon Mediterranean herb salt
- a few sprigs of fresh rosemary, chopped
- chopped parsley / herbs for serving (optional)
- Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and arrange carrots all over in a single layer. Drizzle them with oil, then distribute the oil all over the carrots with your hands. Lastly, sprinkle all with salt and rosemary.
- Bake for 30-40 minutes (depending on the thickness of the carrots), until slightly brown and tender (you should be able to easily stick a fork or a knife in them).
- Remove from oven, transfer to a serving plate and sprinkle with more herbs.
You'll notice a few carrots look almost black - they're not burnt, but the really deep purple carrots only turn darker when baked.