A wonderful, earthy side dish, Savoury Roasted Carrots combines dried pantry herbs with olive oil to make a home-style, rustic – and colourful! – side dish.
You’ve heard me say it before, and I’m sure you’ll hear me say it again – simple is best. In our home, we love to eat, but we love to eat uncomplicated and non-pretentious food. Non-pretentious food? You’ve never heard of it? Well, let me explain!
We describe a food as being pretentious if it has any one of the following things: any ingredients that we cannot pronounce; any ingredients that we cannot easily find at our favourite grocery stores; has complicated or lengthy, multiple cooking instructions, and; requires the use of a kitchen gadget or tool that we have to find a place to store later on.
Any one or any combination of those four things make a dish pretentious, and at Lord Byron’s Kitchen, we don’t have any time for pretention! We are down to earth people who admire the finer things in life, but actually buy things that are useful and practical.
Now, don’t get me wrong, we do spend some of our hard-earned money on a few name brand things or higher end things that we love because of the quality, the texture, or the flavour, etc. But, we’re not talking major purchases here, folks. I’m talking brand name ketchup! Haha!
I think the only things in life that we really splurge on are anything kitchen related. We love to purchase items that will last a long time. And, as a food blogger, I put my appliances and gadgets through the wringer. Keeping up with the blog requires lots of wear and tear on our kitchen tools.
We will spend money on things that keep us comfortable or help us be our better selves. Like a good mattress! Or a fuel-efficient vehicle! But big ticket items like furniture mostly comes from lower end stores, but that’s because I have the same disease that my mom had.
When my mom was still with us and in good health, she suffered from a disease called Buy New Things All The Time Because You Get Sick of Your Old Stuff Disease. Apparently, it’s hereditary, because I have it too.
I’m easily influenced by pretty things, new things, and have a spontaneous purchasing nature about me. It’s a joke in our home, but John.e and McKenna tease me constantly about my need for change. In the past six years, for example, I have changed my spice jars about five times. I have three sets of dishes right now, but I have purchased at least seven or eight sets. I’ve grown tired of them and have handed them off to someone else.
Book cases, coffee tables, appliances, decorative items – they all can’t escape my need for change. I like to keep things fresh and looking new. Our table, for example, is never void of a tablecloth. It’s a shame, because it’s a beautiful table, but seeing the same table top every day drives me crazy. That’s why I own countless tablecloths. It’s cheaper than buying a new table every time I want change.
I don’t think change makes me pretentious. I think it makes my life more interesting. I think it makes things look fresh and new. And, Dear Reader, changing things the way I do is a great way to get in a good, deep clean every single time – that is totally worth it to me! #pinesoladdict
Like I said in the beginning, we are down to earth. We love things to be simple and easy not only in life, but in the kitchen and on our plates. That is why my Savoury Roasted Carrots fit the bill nicely and is featured many times and in many dinners at the Thomas-Ewing household.
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Savoury Roasted Carrots
- 2 pounds carrots, peeled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon parsley, chopped, for garnish
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- Whisk together the olive oil, garlic, oregano, thyme, salt, and pepper. Set aside.
- When peeling the carrots, I left the tops on just for presentation, but you can remove them.
- Line the carrots up on the baking sheet. Drizzle over the olive oil mixture and roll the carrots to cover the in the oil.
- Roast the carrots for 40 minutes, turning once at the 25 minute mark.
- Serve immediately with chopped parsley for garnish.
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