Carrots. It’s one (root) vegetable one usually takes for granted in deference to more “glamorous” counterparts like asparagus, zucchini or even broccoli. Despite its commoner status, it’s apparently the most popular vegetable in the world together with potato! It’s readily available in any season, dirt cheap (literally comes with the dirt too), versatile and highly nutritious – What’s there not to love? I am a big fan of carrots myself, sometimes eating them 4-5 times a week. Sometimes I worry I’ll turn orange from eating too many carrots too often… Free fake tan?!
Random trivia aside, it’s a shame that many of us prepare carrots the same old way – Boiled (yikes), steamed, or raw if we’re lazy. Roast ing your carrots is actually a really simple way to jazz up those orange sticks of goodness. It probably requires a little more work than mere boiling, but roasting them retains the sweet flavour much better. In addition, the carrots with their slightly charred flavour and crispy edges instantly give them an extra oomph! I’d added cumin and honey for a more interesting flavour profile, but I believe the carrots will taste just as good without the extra seasoning – Just plain ol’ olive oil, salt and pepper will do the trick!
Ingredients for Roast Chantenay Carrots with Cumin & Honey: Serves 2-3
Roast Chantenay Carrots with Cumin & Honey
500g Chantenay Carrots – Washed, with green tops discarded*
2 tablespoons Mild Olive Oil
1 tablespoon Honey
1 teaspoon Ground Cumin
Ground Black Pepper, a dash
Salt, a dash
*Chantenay carrots do not need to be peeled, but normal carrots need to!
1. Preheat oven to Gas Mark 6 (180deg Celcius) for 15 minutes.
2. While waiting for oven to heat, toss carrots in the olive oil, honey, cumin, pepper and salt.
3. Roast for 30-40 minutes. Toss the carrots every 15minutes in case the ones on the top get burnt. Carrots should be soft but still have an al-dente “crunch” when done.
Note: You might wonder why the carrots only need 30-40 minutes in the oven when many other recipes require up to an hour for roasting the carrots. In this case, the roasting time can be shorter since we’re using Chantenay carrots. What are Chantenay carrots? According to Wikipedia here Chantenay carrots tend to be shorter and very much smaller with “broad shoulders and taper towards a blunt, rounded tip”. I love this type of carrots, which are naturally sweeter than the conventional ones, with a much shorter cooking time as well.
Posted by #phangchewfat