If you haven’t already heard… carrots are in season! The good old carrot, too often dismissed by the mainstream as nothing more than a regular crisper staple, is something quite special when grown with care, bio-dynamically and locally. Our carrots, grown by Evan and Lois Blanch at Coolabunia, are super sweet and oh-so crispy. This incredibly easy recipe is a side dish that shines the spotlight on these amazing carrots. It pairs beautifully with a big family roast or alongside any spread of warm vegetarian dishes. Get cooking and rejoice in the glory that is the humble carrot!
Serves 4 as a side.
5 large carrots, quartered lengthwise
1 tsp extra virgin olive oil
Generous pinch salt
1 ½ tsp honey
1 tsp fresh thyme leaves
2 tsp linseeds
2 tbsp feta, crumbled
½ tsp white wine vinegar or lemon juice
Toss prepared carrots in olive oil and salt, spread evenly on a baking tray and bake in a 200° oven for 25 minutes, until cooked through with crispy brown edges.
Meanwhile, dry toast the linseeds in a small frying pan over medium heat, moving constantly, for 4-5 minutes, until smelling toasty, being careful not to burn. Remove from heat and set aside.
After 25 minutes of cooking, remove carrots from the oven, drizzle with honey and return to cook for a further 5 minutes.
Remove tray from the oven, transfer carrots to a serving dish, sprinkle over the thyme and linseeds, then gently crumble the feta on top. Finish with a squeeze of lemon or very light drizzle of vinegar.
Serve hot and enjoy!
Recipe created and written by Callan Barnes.
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