Sunday, 15 March 2015

Eat what I grow

The inevitable season change is coming and my summer veggie plants are almost at the end of their days. The cool night temperature is turning my healthy looking plants into a pile of sagging foliage.

home grown carrots




I’ve had a good supply of capsicums, chillies and strawberries over the summer that I’ve grown on my balcony, but now it’s time to pop in some winter veg. I also had some beautiful looking carrots ready to be pulled, from which I've made this recipe.

LEMON BALSAMIC ROASTED CARROTS

Here's how to make THIS ::  
10 medium carrots or 20 baby carrots
2 tbsps balsamic
2 tsps brown sugar
1 tsp olive oil
zest of 1 lemon
salt and pepper to taste, 

parsley to garnish

Cut any bad ends off your carrots, wash thoroughly. Toss in olive oil, sprinkle with salt, pepper and half of your lemon zest. Roast in a 190°C oven for 25 minutes on a foil-lined baking sheet. Combine your balsamic and brown sugar, and drizzle over the carrots. Return to oven for 3 minutes to carmelise. To serve, sprinkle with lemon zest and parsley.

When cooked you can taste the unique flavour of the carrots, I think that simply roasting these is one of the best ways to enhance these home grown beauties.

What should I be planting for the coming winter? Any ideas?

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...