So I was going to post all of these with photos. But it seems my SD card is corrupted…GAH!…I’m just posting the recipes for now and am setting about either rescuing the SD card, or just cooking everything again to photograph it. So watch this space.
I have opinions on carrots.
I find boiled carrots a bit bleak. Something best at home in a care home for those lacking in the teeth department. A mushy, uninspiring admission of defeat.
But a roast is not a roast without carrots. Apparently. According to The Boy.
So I had to do something, lest my hardwork in the otherwise solid roast department be for naught. So I arrived at these: Thyme and Time Roasted Carrots and Onions. A symphony of deep oranges that look gorgeous nestled in with som chicken and potatoes, that sing of autumn and make your kitchen smell like real cooking.
Serves 5-6, as an accompaniment
4 good sized carrots
3 white onions
1tsp dried thyme
A very good glug of olive oil
Salt and pepper
– Preheat your oven to 180’C.
– Cut your carrots into batons: halve each carrot both vertically and horizontally. Cut each chunk into about three or four batons.
– Peel your onions and cut each onion into six, keeping the layers of each segment as best as you can.
– Arrange your carrots and onions on a baking tray. Drizzle over a good glug of oil. Sqiggle your veg aroung on the tray to help coat it in theoil,
– Sprinkle over some thyme and season with salt and pepper.
– This is where the Time comes in. Put your veg in the oven at 180’C for around an hour, checking on them and wiggling them around every 20 mins or so.