Christmas and new year was a food fest in my house, mostly thanks to my mom-in-law’s visit which prompted us to show off some of our best recipes. But here’s one that I tried for the first time and was even more delicious as these baby carrots came from our very own garden.This recipe is incredibly simple. Our modest baby carrot harvest – I say baby carrots because they didn’t grow very big! – was transformed in to roasted carrots with fennel and thyme which accompanied the roast loin of pork for Christmas dinner (and many other delicious things that found their way to the table).
Peel and wash the carrots and place in a roasting tray;
Drizzle over 1tbsp of olive oil, 1 tsp of fennel seeds (saunf), 1 tsp of dried thyme or 3 sprigs of fresh thyme, crushed black pepper and salt to taste.
Rub on to the carrots and roast for 15 to 20 mins in a preheated over at 180 centigrade.
Simple and yum. These were especially delicious as they went from terra to tummy in under 3 hours.
In Animal, Vegetable Miracle, Kingsoliver talks about how her kids’ friends were mortified when they saw carrots with mud on them – they refused to eat them, it’s dirty they said. I love this motley harvest – some puny, some fat, some long, the tops of the ones that got exposed, a bit discoloured – but all sweet and delicious. I grew these in a bag. These poly-bags are the same material that large quantities of rice are sold in, soil when sold from nurseries, they are also used in packing material (mine say LG on them). Seeds are from http://www.kraftseeds.com
Even though we are nowhere near growing veges for daily subsistence, the harvests that we do get make me want to grow more. It shows me that nature takes time and requires a lot of care but the rewards are fabulous.
In the mad rush that it was to get everything to the table on time (while trying to win a game of Scrabble) I forgot to photograph the carrots separately, so here’s the pictures from the Sainsbury’s website where I got the recipe: