the ideal dinner for me includes vegs, involves the oven (for easier and quicker cooking process) and features something in odd colors. triple strike for these tricoloured carrots!
sorry, folks, life simply gets in the way of writing more. so as my gorgeous friend j would simply but effectively put it in such a situation: la-di-la. xx
roasted tricoloured carrots with herbed bread crumbs
6-8 carrots in different colors (i used orange, purple and yellow)
1 cup breadcrumbs (from old bread)
1 bunch tyhme
2 garlic cloves, minced
2 tbsp. butter
2 tbsp. olive oil
1 tsp. fleur de sel
line a baking tray with parchment paper. spread the carrots out onto the tray, then brush with 1 tbsp. of the olive oil. place 3/4 of the thyme (the whole sprigs are fine) on top of the carrots (we’ll discard the sprigs later). now season with some fleur de sel and roast at 220 c / 380 f for about 40 minutes. in the meantime, heat the butter and the other tablespoon olive oil in a skillet. when it’s hot, add the bread crumbs. reduce the heat to medium now, and roast the crumbs until they’re golden-brown and crispy. this make take up to 10 minutes. stir occasionally, so they won’t turn too dark. shortly before they’re done, add the garlic and the rest of the thyme (leaves removed from the sprigs). season the crumbs with salt, too. distribute the roasted carrots on a plate, then top with the crumbs. serve hot.