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Tuesday, July 29, 2014

Garlic Rosemary Roasted Heirloom Carrots

You might remember that I am often wont to making one overarching flavour theme to an entire meal.

One typical way of achieving this is to make a very concentrated, flavour-infused, butter or oil.

Some sliced garlic, some fresh rosemary, sautéed in some olive oil and very small amount of butter.

After only a few minutes the oil is extremely flavourful. And could be used for any variety of applications.

We're going to slather it on some heirloom carrots.

I like heirloom carrots.  The wife loves them. 
Plus they're just delightful looking.

These particular ones were a little knobby and dishevelled-looking, but they were organic farmer's market heirloom carrots, so what do you expect?

Slice these as nicely as their gnarled, misshapen appearances allow.

And then arrange them on a baking sheet with as much space between them as possible.

About five or ten minutes before they're fully baked, take them out and toss them in the garlic-rosemary oil and throw on a pinch of salt and a generous dash of freshly ground pepper.

Then throw them back in the oven for the remaining five or ten minutes.

Crispy and full of flavour.