Bringing it aroundddd town
It’s just, like, a thing these days. Toss a root with something sweetish, something spicy, something intense and something to infuse it all. I mean, I’m game for that. Are you?
Think about it. Four variations of roasted Brussels sprouts! Buffalo roasted cauliflower! Your possibilities are endless, just like your palate. Always looking for something new. That’s a good thing!
No, really, it is. Your palate and taste buds are here to help you. People like to demonize them, tell you that your tastevbuds are always here to trick you more than treat you (perhaps because these people also align tricks and treats as the same thing? Hmm.) and I’d like to say today that your taste buds are here as PART of you. Yep. They’re not separate. And they can guide you. What happens when you listen?
Caraway and Molasses Carrots
Ingredients
- 8 medium carrots peeled
- 2 tablespoons molasses
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon caraway seeds
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
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Preheat oven to 400.
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Slice carrots lengthwise, and if they're quite long, chop in half. Place on large baking tray.
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In small bowl, combine the rest of the ingredients.
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Massage mixture onto and all over carrots.
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Place in oven and bake for 15 minutes, toss, then bake for another 10-15 minutes.
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Serve, or crank up the broiler, place under for a few minutes and get extra color on those bad boys.
Heather
I had the biggest craving for molasses today, I had to go get a spoon and eat some right out of the bottle. This may be a more appropriate method of intake.
Lucia
Spoonfuls! Sometimes I would hear the molasses siren song from behind the cupboard door this winter…