Carrots are totally underrated. Those pre-chopped baby ones you see in the supermarket give the whole family a bad rap. These carrots — full length, stem-on, roasted deliciousness — are glorious. They may not be what you expect to see when you walk into a dinner party in the middle of February, but pluck one from the jar, glide it through the tangy, but zingy dip — and you’re transported to a summer paradise.
Stand ‘em up and serve ‘em in a mason jar as I did, with the dip on the side, and score extra points for cutest appetizer presentation.
Since B is at work writing his second Page One story in two days (I know, he’s somethin) I’m testing out a new veggie recipe here in the lovenest. My mom cut this out of the Philadelphia Inquirer for me while I was home last week and I’ve been wanting to adapt it a bit — more veggies, more flavor — so tonight’s the night. If B were here, I would’ve cooked a piece of fish alongside this — any kind, really — so my man gets his protein. But it’s just me! No one else to worry about! So you know what that means, right? While he’s hunkered down writing a follow up to this Al Gore/Al Jazeera story [feign your intrigue here] it’s time for me to live on the edge. And what says wild, crazy, sexy more than a girl home alone, in her sweaty Lululemon, oven-braising some veggies? Exactly. Best part about this recipe is that you really can’t screw it up — it’s so simple — and so healthy, too.