14-Carat Carrots

My friend, Brian, is an urban farmer. Lives in downtown Ottawa but has a summer vegetable garden that is impressive: tomatoes, zucchini, eggplants, carrots, beans, to name a few, dill, parsley and enough basil to supply his family with a year’s worth of pesto.  Of course, I was honoured to be a recipient of  his home grown heirloom carrots….and received 14 of them — wow — 14-carat carrots.
IMG_1498 (1024x801)Carrots, fresh and organic, do not need much to taste great.  The best thing is to scrub them clean, cut into sticks and dip them into hummus.  However, today I wanted to roast them and serve as a substantial side dish, mixed with chickpeas.  Really simple.  Carrots cut in half, a can of drained and rinsed chickpeas, cumin, salt & pepper.IMG_1504 (1024x674)These fresh carrots were sweet enough on their own.  You could drizzle a tablespoon of honey before roasting if you prefer.  Forty minutes in a 350 degree oven and there you have it.IMG_1507 (1024x629)Delicious and hearty.  Even delicious the next day, warm or cold.  Thank you, Brian for sharing your harvest.


One comment

  1. Frances harris · · Reply

    Really simple healthy fare.

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