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.
Yum!