Lemon Roasted Carrots With A Hint Of Ultra Violet
Wednesday, January 29, 2014
Roasted Carrots are a staple in my house. They're delicious and easy and everyone is a fan, including the puppy. I found some amazing looking purple carrots and decided to mix it up a bit this time. It worked out very well, aesthetically and in taste. The purple carrots have a bit of a different taste and texture so you get a different flavour in every bite.
Feel free to try this recipe with just the purple, or even just the orange.
YOU WILL NEED:
6-8 MEDIUM - LARGE CARROTS (1/2 PURPLE 1/2 ORANGE)
5 CLOVES GARLIC
JUICE OF 1 LEMON
1 LEMON SLICED
SEA SALT AND BLACK PEPPER
Pre-heat the oven to 200 C or 400 F.
Cut the carrots slices and wedges (or whatever shape you prefer - bare in mind, if they're very thick they may take longer to cook).
Cover a large baking tray in parchment paper (you may need to use two trays) and evenly spread out the carrots, garlic cloves (peel left on) and lemon slices. Drizzle with a tablespoon and a half of olive oil, the lemon juice and sprinkle with a pinch of salt and pepper.
Roast for 45 minutes (turning them half way through) or until they're tender and slightly browned.