And then today, suddenly, it was unmistakeably fall.
The leaves turned overnight, reds and bright yellows and flame orange. The temperature dropped ten degrees. The morning started grey before the autumn sun came flooding through the clouds. And then there was the smell of the apples.
A day like today is a good day to turn on the oven. And many more such days are coming. I turned on the oven. I roasted a bunch of carrots. This is an impressive way to treat rainbow carrots, although of course you can use the plain orange variety too. Roasting concentrates the carrots’ sweetness, and if you time it right the tops and tails will crisp up nicely. I made these carrots for a Roasted Carrot and Avocado Salad, which I highly recommend. Looking back at that post, I see that I first wrote about this salad after making it for my brother. Tonight I made it for my sister. There must be something about my siblings that makes me want to feed them salad? It’s something good, that’s for sure. The carrots also make a nice side dish all by themselves, of course.
Roasted Carrots: Scrub unpeeled carrots and slice them in half the long way. Toss with olive oil and salt (and a good squeeze of orange, if you like). Roast at 400 degrees for 45-60 minutes, turning occasionally, until caramelized and beginning to crisp at the ends.