Carrots, roasted

By now you're probably saying to yourself "Sheesh Molly, enough with the vegetables already".  You can't say I didn't warn you.  Plus, it's my blog and I happen to be cooking vegetables right now and feeling that I should share it with you, my dear reader.

So I roasted some carrots.  The End.

These were just so beautiful, I had to take a picture.  Olive oil, salt, pepper and thyme.  Because thyme won’t give me thyme, and thyme makes lovers feel like they’ve got to roast some carrots, you know what I'm sayin'? 

Comments

[Amy]

Gorgeous! Do the different colors of carrots taste different from one another? They sure look pretty.

[Fatemeh]

I'll take Screwball '80s Pop Music References for $100, Alex.

[hungry hungry hippo]

Marquita farms carrots? Or is someone else doing red carrots nowadays?

[Fatemeh]

Hungry-hungry-hippo -

I got red-violet carrots from Capay Farms a few weeks back. They were gorgeous.

[Molly]

I wish I could rememeber the name of the stand where I got them, I'm going to check for it when I go back. I have seen different colored carrots at various times, but these people have big baskets full.

Amy, none of them are actually all that sweet and are pretty light flavorwise, even the orange ones. I don't know if that has to do with the size or what. It means when they are roasted they don't get too sweet, which I like.

[Alice]

I made a mixed carrot roast on Monday too! Mine was dresses in a spiced pomegrante molasses sauce, but I think I had the same colors. I had the same impression of them too.

[J.]

that is one tasty looking dish. did you remember where you got such an eclectic collection of carrots? mine are always just orange.