Two topics to discuss today: toys and carrots.
Regarding the former, I spent all morning questing after the perfect holiday gifts for my 5 nephews and nieces, and I now declare the toy store officially closed until next year -- phew!
And as for the latter, my refrigerator scavenger hunt unearthed precious few ingredients for a quick and healthy lunch, so what did I eat? Roasted carrots! Surprisingly satisfying, and what in the world else was I going to do with that half-used bag of leftover dirt candy?
Simple Roast Carrots
(serves 2 as side dish)
Note: While this recipe calls for carrots, you can use up many other kinds of leftover vegetables in this manner. Is your crisper drawer housing an abundance of aging zucchini, or peppers, or even tomatoes? Are you denying that your fridge smells like the inside of a compost bin? Just blast those buggers in the oven with some olive oil and salt, and stop throwing out your unused veggies!
5 medium carrots, peeled and sliced
3 cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil
1/2 tablespoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
pinch cayenne (optional)
1. Preheat oven to 425 degrees F.
2. In a medium glass casserole, toss the carrots and garlic and drizzle with enough olive oil to coat. Sprinkle with salt, cumin, ginger, and cayenne (if using) and mix well.
3. Roast for 30 to 40 minutes, checking every 15 or so minutes to shake up the pan and ensure that garlic does not burn.