Monday, 18 February 2019

Rosemary Scented Carrots

Mmm, summer. Balcony garden. Huge pink Mandeville blooms and fairytale morning glory vines.

Roasted vanilla coffee beans, drip-drip-brewing away in the background, waiting to be coddled with some almond milk and ice for the perfect summer morning pick me up. Painting my toenails. Planning day trips to the beach.

Strolling through the gorgeous architecture of Chicago and then sipping fruity drinks with extra maraschino cherries on the tour boat. Stunning views of the nighttime skyline.

No homework in sight pulling me back to the depths of my textbooks.

It is pure bliss. Those moments are so much sweeter when you work hard. Big sigh.

That dream is dead now. I'm drowning in homework. Please send help.

We're getting to the hump of the semester and the only time I've savoured a cup of coffee is on my hot dates with my med-surg readings or my ridiculously thick bundle of patho notes. My research proposal whines in the distance. But we are TRUDGING THROUGH.

It's this time of the semester where I need really simple or really fast recipes so I can stick to cooking my own food every day. I don't need to be inspired! I just need to eat. Give me something to shove down my gullet quick.

These carrots are something I cook with pretty much every meat-and-potato type comfort dinner. They always please, and they are really just so delish.

Makes 2-4 servings as a side dish 
3 large carrots, peeled, quartered and cut into wedges
1 tbsp of fresh rosemary, minced
1/2 tsp sea salt or large flake salt
pepper, to taste
generous amounts of olive oil

  1. Preheat oven to 400 degrees.
  2. On a baking sheet lined with parchment paper, dump all ingredients except rosemary. Mix together well to ensure that the carrots are evenly coated with seasoning and oil. 
  3. Sprinkle minced rosemary evenly over top. 
  4. Baked for 25-30 minutes, flipping carrots halfway through cooking time. Serve hot. 

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