I love to cook for other people. It’s one of the greatest motivators for me to get into the kitchen. Seeing people’s faces with delight and pleasure when they are smelling and eating the food that I’ve created gives me a great sense of satisfaction and pride of a job well done. And I think it amplifies my enjoyment of the food too!
Recently I had some friends over for dinner, and knowing that I had a few “plain” palates meant that I had to keep things relatively simple. I didn’t let this stop me though from using my creative ideas in the kitchen. We had a beautiful piece of lamb shoulder de-boned and butterflied, marinated in plenty of garlic, olive oil and fresh thyme from the garden, and barbecued to perfection. To couple this main event I brought out the popular hasselback potatoes, the delicious bean and snowpea salad from Ottolenghi and tried my hand at these simply scrumptious baked carrots.
It was a feast fit for the wonderful wine and company that accompanied the night and food that will definitely be gracing my menu again.
This way of preparing carrots was inspired by a picture I saw in one of my Donna Hay recipe books and its so simple and easy to make you really don’t need a recipe to follow it.
Honey Roasted Baby Carrots
- 1 bunch baby carrots, heads removed and peeled
- juice 1 lemon
- 2 tbl sp olive oil
- approx 1-2 tbl sp. honey
- sea salt and cracked black pepper
- fresh lemon or plain thyme (about 6 strands)
Peel and clean your carrots. Place them onto a baking tray lined with non-stick baking paper. Drizzle the honey, olive oil and lemon juice over the carrots and then season. Toss lightly to coat the carrots and then place the thyme amongst the carrots. Bake in a 180c oven for approx 30 minutes or until the carrots are browning slightly at the edges. I garnished mine with a touch of orange zest, but it wasn’t essential.
Happy Cooking & Happy Eating