Did you ever have one of those marathon days? This recipe was inspired by that type of day.
I had the whole day planned out perfectly. I had to drop something off for signature on the way home from the office and there should be plenty of time to pick up some fish and vegetables. It was Scotty’s last dinner at the house before he headed back to California to resume dental school. He had been visiting for nearly a week while interviewing for dental residencies throughout the tri-state area.
I wanted dinner to be perfect and perfection takes time. Only, holiday traffic intervened with perfection.
When there’s no time for perfection, simplicity takes over. And, simplicity inspired this recipe.
I didn’t even have the time to peel the carrots, so I used a bag of peeled baby carrots, instead of the rainbow carrots that I envisioned.
I had no time to mince the garlic and dice the shallots, so I thinly sliced them both in the food processor right after the carrots.
I just spread the vegetables and sprinkled and drizzled the seasonings and marinade ingredients.
It may not have been perfect, but it certainly was delicious.
And, I think I would do it this way all over again even if I had the time for perfection!
1-2 pounds of peeled carrots or 1 bag of baby carrots
2-3 shallots, peeled
1 head garlic, separated into peeled cloves
3-4 tablespoons oil
2-3 tablespoons brown sugar or agave syrup
Preheat oven to 425 degrees F.
Line a casserole dish or baking sheet with parchment paper.
Using the slicer blade of the food processor, slice peeled carrots and then shallots and garlic gloves.
Toss gently right in the food processor bowl.
Spread sliced carrots, shallots and garlic in parchment-lined casserole or baking sheet.
Lightly drizzle oil and brown sugar or agave syrup over vegetables. Lightly sprinkle with salt and pepper.
Roast uncovered for 40-45 minutes.