A Market produce vendor had the coolest looking display of gorgeous carrots this Saturday, I just had to snap a few photos. A few bundles of these natural works of art were snapped up too. 2 to give, 1 to roast.
I was looking for a veg to roast to go along with a big pot of risotto I was planning to make for dinner Saturday night. These would fit the bill. Here is the simplest way to roast whole carrots. 400 degree oven. Peel carrots but leave them whole. Lay them on a baking sheet. Drizzle with olive oil and salt. Mix them around so they are evenly coated. Roast in oven for half an hour, more or less, depending on the girth of the carrots. They will be a bit caramelized and super sweet. So easy. So good.
I could not pass up putting a bunch of these in a cello bag for gifts for our friends Peg & Camilla who own the shop fini next to the WK Fine Living shop in the Market. The clear bag just the right wrapping to see the colorful carrots, tied off with an orange striped ribbon.
Sending safe thoughts & prayers to all of you East coast readers. Much love, Ted
We found these purple carrots at one of the organic farm stands on Vashon Island last week-end. They were just toooo beautiful to pass up. After a little Google search, I found out that the purple carrot was actually the first variety of carrot 5000 years ago. We just sliced them up and served them raw alongside sandwiches. They really are a superfood–good, and good for you.
Happy Wednesday all!
One of my favorite and easiest side dishes to make quickly, are roasted carrots. I like to keep the carrots whole, so I just peel the thinnest layer off of them. Lay on a sheet pan, drizzle with olive oil, and a generous amount of salt. Roast in a 400 degree oven for 30 to 45 minutes, depending on how thick the carrot stalks are. Shake the pan mid process, so the carrots cook evenly.
The carrots will get a tad caramelized and be perfect alongside just about any else you are making for your meal.
Make an arrangement out of them! The market had the most delicious looking carrots last night when we stopped to shop for the Holiday week-end ahead. The greens on the carrots just looked too perfect to throw away. We have a collection of hammered aluminum, and part of the collection are these small drinking glasses that are great as a vase. I added the asparagus standing upright with a bit of water added to keep them fresh till they are grilled for dinner later this evening. Added to the mix are some yellow parrot tulips that are still super tight, but will unfold as the days pass. I love trying to use things to spruce up the dining table that would otherwise be discarded or overlooked.
Some dear friends gave Mister Sive for his just passed birthday, the book Triumvirate. The story of McKim, Mead & White. The cover says it is about art, architecture, scandal, and class in America’s Gilded Age. I think I will be reading it first–I can hardly wait.
A very happy, restful Sunday to all.