That is a shot glass!
The day before, in Godrej’s Nature Basket, I found some infant carrots 🙂 (Smaller than baby carrots) Some were smaller than my little finger and thinner! I couldn’t resist buying a bag full of them. Also on the offer were fresh herbs at under Rs.5 a pack – another irresistible deal – so brought 2 packs of basil, one each of thyme and oregano. While basil is available in most supermarkets all the time, this is the first time I found thyme and oregano, fresh
Carrot as small as thyme 🙂
Right there, I knew I wanted to roast the cutie carrots whole with loads of fresh thyme and garlic. I also threw in some onion layers which were promptly devoured as soon as they came out of the oven as they has crisped into brown DELICIOUS chips
Nothing much of a recipe here, the pics will tell you all 🙂
How to roast carrots?
Preheat oven to 200 C
Scrub and wash the carrots well. Wipe dry. Slice off the tops and any hairy tails. Line a roasting tin with foil. Put in the thin carrots as it is, and halve the slightly thicker ones vertically
From a small bunch of fresh thyme, remove the leaves and add to carrots. Add some stalks as it is too. Chop 4-5 garlic cloves into big pieces and add to tin. I also added layers of one medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with hands
Bake for 40-45 minutes at 200 C. Remove the whole stalks of thyme and serve as a side or use in a wrap or sandwich (like below)
The thyme-carrot combination was fantastic but could try this out with any of your favourites like rosemary or oregano
In the pic above, you’ll see that the babies have shrunk considerably and the tin looks quite empty. That’s because I took the pic after eating quite a few of them. And you don’t see any onions either – as they were the most yummy bits!
“Ain’t I such a pretty sandwich?”
While I ate most of the roasted carrots and garlic straight from the roasting tin last evening, the ones saved were used in a sandwich for breakfast this morning
Just bread, roasted carrots and loads of fresh basil leaves and some freshly ground black pepper. We had this with some Mild Tabasco (Green Pepper) to counter the sweetness of the carrots
I also added a sliced boiled egg to my sandwich. This is the hubby’s 🙂
Loved this simple sandwich. You could use a cheese spread or mayo to spread on the slices before assembling, but this tasted divine to me as it is!
This is my entry to Kalyn’s Weekend Herb Blogging hosted by Jugalbandi
Tags: baby carrots, roasting, vegetable sandwich, basil sandwich, basil, Saffron Trail, Recipe, Food, Indian food blog, Healthy eating, Healthy living, Mumbai, India
(c) Nandita Iyer 2006-2015
nanditha, i had seen similar recipe at jamie oliver’s (the jamie oliver;) show and been wanting to make it sometime. he used rosemary in place of thyme. its really gr8 to hear that fresh herbs are avilable in india now. oh girl, i can almost smell that freshly roasted baby carrots with herbs, onions… yum… and loved the idea of using them in sandwich. u rock girl:)
simple and so lovely…carrots are my favoritest!
Sia- Thanks dear! I think I’ve seen it in Jamie Cooks – the book , have to check.AA – Thanks!
yes..a very pretty sandwhich there..that is a simple stir-fry with carrots and thyme..the aroma must have been heavenly as well right?
i would have ended up all of them off the pan..looks so yummy.
Rachel – roasted not stir fry :)Shaheen – just stopped myself to save some for hubby 🙂
Hi Nandita.I had tried with carrots but not with baby carrots.Must be melting in your mouth.!!!!!A great combination of thyme and carrots.
that looks cute n yummy too! i wud eat it as is,too 🙂
that looks fantastic. can’t wait for my carrots to grow. we planted seeds a few weeks ago.
Ooh!! that would’ve smelt nice Nandita! btw, you can send that carrot and thyme pic to Click-Au Natural, right?:) its a great shot!
oh this looks lovely nandita. i think i will steal this idea for soeren’s lunchbox!
Great idea, Nandita! Looks lovely and tasty and sooo good for health!As you might remember, I had emailed you, when your blog was down as I was so worried I wouldn’t be able to read your blog anymore:-) Additionally, I was wondering if it would be ok for me to add your blog to my blog roll.Thanks!—Sonal.
roasting veg sure does intensify it’s sweetness, they look so cute 🙂 and who can resist those onions 😉
Have you noticed how Nature’s Basket herbs are really dirt cheap compared to everywhere else. I picked up sweet marjoram for 2 bucks or something last weekend.
nice blog here .. I landed via FB..
The roasted carrots sound just divine. I’d love to find tiny carrots like that in my market. I’m having growboxes built in my garden this year and then I’ll be able to grow root crops like carrots, hooray! (My regular soil is very rich but rocky, so it was great for a lot of plants, but never worked well for carrots.) The sandwich with carrots and eggs sounds fantastic. And I LOVE that green Tobasco sauce! Great entry!
Oh! I LOVE this sandwich! Paz
The roasted carrots and that sandwich are beautiful! i can’t wait to have that sandwich!! And i agree, those roasted onions do tend to disappear soon as they are out of the oven :-D.
hey, cant find your masala mor link. i am a huge, HUGE buttermilk fan and love trying out new recipes.
Hello Nandita:You have some really healthy and interesting recipes in your blog.Really enjoy them all!
My dinner of oven roasted baby carrots is in the oven 🙂 Thanks girl 🙂
I really love your photos in this post. Quite lovely.
Very nice indeed Nandita. I have tonnes of basil growing in my yard, & am on the lookout for rosemary & thyme. I love the flavours coming out of this dish!! YUM!
Great article as for me. It would be great to read something more concerning that topic.By the way check the design I’ve made myself Overnight escorts