Food + Wine

A Carroty Carrot

I love a carrot. I don’t know if I’ve met a carrot I didn’t love. What’s not to love, really? Sweet. Crunchy. Starchy. Cheap. And very versatile. I grew up with my mom making Curried Carrots and I still have dreams about them. They were a part of my birthday dinner every year until I went off to college: Roasted Cornish Game Hens with Curried Carrots and Buttered White Rice. So tonight I channeled my mama when I prepared our dinner of Butterflied Brown Sugar- Adobo Game Hens and Roasted Carrots with Honey and Feta. I usually just buy the big, 2lb bag of whole carrots and slice them up to roast but this week I saw some gorgeous little bulk carrots with the pretty roots still attached, and I couldn’t bear to cut them up. I just peeled and seasoned them, roasted them at 350* for about 30 minutes, then turned the heat down to 250* and continued to slow roast them for a couple of hours until they became extremely tender. It’s the first time I’ve cooked carrots this way and I will definitely do it again. They were far more ‘carroty’ than usual and I dug it.

I’ve posted this Game Hen cooking method before here:

And the carrot recipe here:

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