… is that you return home to this:
We just got back from a week in Florida, where the big boy attended a summer camp at Embry-Riddle Aeronautical University, and the husband, young boy and I trekked across state to the beach in Pass-a-Grille. Even though we had a house/dog sitter, the garden exploded. So yesterday, we unpacked, did laundry …
… and picked.
No doubt what was for dinner:
A tomato-cucumber salad with creamy Caesar dressing; Gabrielle Hamilton’s luscious olive oil-fried zucchini; herb-flecked roasted chicken breasts for the meat-eaters among us.
And these carrots:
Fresh-from-the-ground roots are scrubbed and peeled, then sliced into thin disks, roasted in olive oil, saffron and cinnamon, and tossed with lemon juice and fresh herbs. They’re earthy, spicy, sweet and tart — just what we needed to welcome us back home.
With food this good, we should take vacations more often!
Spiced & Roasted Carrots
- 1 pound carrots, scrubbed and peeled
- 3 sprigs fresh thyme
- 1/4 to 1/3 cup olive oil
- 1/8 teaspoon saffron threads
- Half a cinnamon stick
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chopped herbs (I used parsley and basil)
Preheat your oven to 425 degrees. Spray a rimmed baking sheet with nonstick spray.
Slice the carrots into 1/4-inch disks. Place in a large bowl.
Add the thyme, 1/4 cup of the olive oil, the saffron and the cinnamon stick to the bowl. Season with salt and pepper, then toss well with your hands. If the carrots seem a little dry, add the remaining olive oil.
Spread the mixture in a single layer on the greased baking sheet. Roast in the oven for 15 minutes, stirring every 5 minutes.
Remove the carrots. Throw away the cinnamon stick, then stir the lemon juice and herbs into the vegetables. Turn into a pretty bowl. You can serve these immediately or put them aside for awhile. (They’re delicious at room temperature.)