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. Continue reading