Wednesday, March 9, 2011

Rosemary-Balsamic Carrots

There's a ton of stuff to be done.

The house is in a mess, the clothes basket is overflowing, and the dryer hasn't been emptied of its last load yet. Facebook messages to be replied to, job applications to be sent and half-written blogspots to take care of.  GMAT practice tests, conveniently forgotten. Library book, past due date. Gym, skipped.

And then, there is dinner to be taken care of. Is there anything worse that cooking a solitary dinner for yourself? No one to keep company, no one share, and no one to take the first bite and go "mmmm!".

I couldn't get myself to slave over the stovetop for a dinner all for myself. So, i threw a bunch of carrots into the oven instead, and  hoped that it come out good.

It did.

Roasted Balsamic Carrots

First, of course, comes the carrots... peeled and cut to identical-sized pieces.

Then comes the flavours...Extra virgin olive oil, a splash of good old balsamic vinegar, a dusting of dried rosemary and ground cumin, along with salt and pepper to taste

Mix it up nice and thrust it into an over preheated to 375F. 20-25 minutes, and you have a miracle in your hands!

PS: And like any other recipe, this is just a starting point for your imagination to take off. As Jamie Oliver summarized so succinctly in fabulous show, all it takes to roast root veggies is Oil+Acid+Herb+Salt+Pepper. Mix n match different kinds of vinegar/ lemon juice/ orange juice with any kind of herbs and spices (rosemary/thyme/oregano/cumin/coriander), and I promise, you'd have a winner any which way!


  1. ooohhh lala!
    when are u going to cook for us?
    yum yum....
    all d best for ur other chores..:P

  2. Iceprincess! I write for you, dahling! Thank you!