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Roasting of the Carrots: Sequal to the Butternut Duo

December 6, 2012

First off, I’d like to appologise for a rather prolongued absence.  Suffice to say Uni took precedence and was being a bit domineering. That being said, I totally thought I’d already posted this, but as I was looking through the post log, it was still a draft.  So, a bit later than intended, but there ya go 🙂

In similar fashion to what my friend Emma and I did with a butternut squash a while ago, I was trying to come up with something for dinner a few weeks later and ended up raiding the refrigerator.  So with the three carrots and 1/4 onion I had kicking about in there, this is what was created.  Mostly I just REALLY didn’t want instant rice and minestrone.  It has it’s place, but that was not one it.  So, without further ado:

Roasted Carrots And Pasta


Carrots, Onion, Rosemary and a bit of Salt, Sunflower oil, Pasta of your choice


Slice carrots length-ways, sprinkle with Rosemary and a pinch of Salt, pour on some Sunflower oil, and put in oven at 200°C for about half an hour (I’d suggest in a covered pan, otherwise the edges might burn a bit).  Make the pasta/noodles according to the instructions on the pack and drain the water (and rinse after, otherwise you’ll just have a mass of starch and no one wants that).  For the onions, you can either simply toss them in with the carrots before you cover them or you can saute them in a pan and add them after the fact.

*Note: If carrots aren’t as done as you’d like, feel free to leave them in longer.

Enjoy 🙂


From → Recipes

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