I already feel the Christmas spirit in the air. But before it catches me completely and I start publishing cinnamon-scented posts, I would like to share a few more autumn recipes.
The low temperatures and dull colours outside make me more than ever crave warm and colourful food! And I search for it – I chose my vegetables by form and colour as if I am choosing toys that will brighten-up and decorate the cold November evenings.
That’s how I came across these baby carrots. They literally yelled at me from a table in the grocery market. So tiny, fresh and irresistible, I took two full packages and hurried home with the air of a pirate who has come across a great treasure.
Eating them raw was great – they were so tender and juicy like no other carrots I have tried recently. But as I mentioned in these cold days I crave warm food, so a completely raw dinner is not an option.
Trying to preserve as much as possible the natural taste an colour of my baby carrots, I baked them sprinkled with a bit of olive oil, salt and pepper. The result was fantastic: a simple meal with just basic ingredients, but so tasty, crispy and tender that you simply enjoy every single bite!
Not only is baked carrot dish a tasty meal but don’t forget that carrots are one of the most healing foods that provide the finest and highest quality in nutrients. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. Carrots are rich in biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals. The phytonutrients that are abundant in carrots are nature’s marvelous provision for healing of various diseases. And carrots contain selenium which is hard to find and important nutrient.
So, simply enjoy your carrots and let them bring colour and health in your plate.
Baked baby carrots
- a bunch of small carrots
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp black pepper
- a few blades of fresh thyme
Preheat the oven at 180C.
Wash, clean and dry the carrots well. Spread them in a non-sticking ceramic tray and sprinkle them with olive oil, salt and pepper. Place the thyme on top and bake for 20-25 minutes until the carrots get tender but still a bit crispy.