I love my vegetables. I love eating them. I love photographing them. I think these purple Dutch carrots can be the next top model of the vegetable world.
Like the chargrilled broccoli from the previous post, I did not want to lose the beautiful flavours of these carrots by muddling them with too many other ingredients. I wanted them to sing, sing on their own! They did just that - with good quality olive oil and short cooking time so that they were tender but still had a bit of a crunch.
2 bunches organic Dutch carrots, trimmed and scrubbed, halved lengthwise
2 T good quality extra virgin olive oil
sea salt flakes
freshly ground black pepper
small handful of thyme leaves
Preheat oven to 200 °C.
Toss carrots and 1 T oil in a bowl and season to taste. Spread on an oven tray lined with baking paper. Roast for 20-25 minutes, stirring occasionally, until golden brown and tender but not mushy.
When done, drizzle with olive oil. Check seasoning then garnish with sprigs of thyme. Serve warm.
Can be a side dish or a starter.
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