foodie fridays: roasted organic carrots with dill
Moving, that is.
The husband asked me this morning, “Babe, why are we such a mess right now?”
I stared back with a blank face.
Not a single thought ran through my mind in the two seconds it took me to respond, “I haven’t a clue.” In a way, I figured that’s just the way it’s going to be for a while. I better get used to stepping over books on the floor, wiping and re-wiping counter tops, and doing an obscene amount of laundry. I better get used to new house noises, new running routes, and new household routines. Moving is such a mess.
Okay, I’ll put my violin down for a second because I NEED to tell you about these carrots. OMG. Are these not the sexiest carrots you’ve ever seen?
I was at Whole Foods last week doing a little grocery shopping and drooling over their produce section. I swear Whole Foods hires magical elves that come and clean all their veggies and fruits because they all glisten like stars in the night sky. Anyways, I was reaching for a head of lettuce when I noticed out of my peripheral vision these organic carrots. Purple ones. Yellow ones. Orange ones, oh my! I think my heart skipped a beat. I was instantly mesmerized by their rustic beauty.
I put the lettuce back on the shelf and grabbed two bundles of the colorful carrots and placed them in the shopping cart. I was in love. Carrot wuv.
I’m not entirely sure what happened next. I was like a school girl in love. All my attention was devoted to these little bundles of joy. I figured the best way to express my admiration was by baking them and adding a little touch of something extra, dill. Do you ever feel like dill gets the shaft in the herb department? I am guilty of it because I love me some basil and thyme, but dill is actually just as useful. It acts as the perfect counterpart to the sweetness of carrots. Scouts honor.
Even though things in my life are messy right now, it doesn’t mean my food is.
Roasted Organic Carrots with Dill
2 medium size bundles of organic carrots, washed, cut in half
2 tablespoons olive oil
3 tablespoons fresh dill, chopped
salt and pepper
Preheat oven to 400 degrees. Lay carrots on baking sheet. Sprinkle with salt, pepper, olive oil, and fresh dill. Bake for 20 minutes or until golden brown. Yum!
These are freaking gorgeous, girl. Love the photos. Seriously, stunning!
Thanks, Cassie! Carrots are the perfect subject for food photography! I love all the colors!
Keep it up! Somebody’s gonna’ up and hire you to do their food styling and photography. Get ready. : )
PS. Those multi-colored carrots are beautiful.
If that happens, I’m going to need to tap your table decorating skills! Love you!
I’m not allowed to go to Whole Foods without a guardian and it’s because of their produce and cheese sections. I’m like a kid who’s been told “pick whatever you want” at Toys R Us. It’s crazy. I want to grab everything. Your carrots are gorgeous. And sexy. Not to add to your Whole Foods addiction, but have you ever tried their square-cut homemade vanilla marshmallows? You can find them in the bakery department. Awesome in hot chocolate, but even better roasted over a campfire.
Jeanne, I have not heard about these epic marshmallows!! Where have I been? I’m definitely trotting my happy butt over to Whole Foods!