Tag Archives: Carrots

Herb-Roasted Carrots

One of the reasons that it is really, really great that I have Fritz around is that he keeps me accountable to make real food for dinner.  Not that he demands it, ’cause he doesn’t, but because it’s fun to cook for someone who is so appreciative, and well…let’s face it–he gets a little grumpy when he’s underfed.

I have a weird tendency when he isn’t home (or in this case, when he gets food at school) to made a side dish, eat it as a main dish, and then have a bowl of cereal a few hours later when I unavoidably get hungry again.  It’s not really the best life strategy, except that it’s easy and I get to test side dishes for future filling, nutritious, and well-rounded meals.

Herb-Roasted Carrots

  • 8-10 medium-sized carrots, scrubbed
  • 1 t olive oil
  • 1 t each your choise of fresh herbs, chopped–I used garlic chives and curry leaves
  • sea salt and pepper to taste

Preheat the oven to 350 degrees.  Scrub the carrots down (or peel them if they are big, bad carrots and not sweet baby or adolescent carrots), and chop them in half lengthwise if necessary (the bigger they are, the more likely you chop).

Lay them on a baking sheet and drizzle with the olive oil and sprinkle with the herbs and salt.  Toss them until they are lightly coated with oil and herbs, then bake at the middle rack for about 20 minutes.

They will be soft and naturally sweet, but with a nice salty, herby flavor.

You could also toss these on the grill for a smokier version.  That’d be excellent.

I also found these carrots (from our CSA box) to be more orange than your average carrot.  It’s not just the picture.  Crazy, huh?

Tomorrow is my second day of my pediatrics clinical, and so far (I know, one whole day of experience) I’m really liking it.  I’m not sure if that is so much because I’m finally getting to do what I really want to do, or if because working at a school means that I get to come home and see this face by 2:30 on Tuesdays and Thursday:

Either way, I like it.

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Summertime Farrotto (Farro Risotto)

Ugh, this week kinda stinks.  Even though I only have three days of classes, I have two tests and I definitely didn’t study at all over the long weekend.  So, it’s a little bit stressful but it’s also my fault and I know it, and that’s the worst combination.

So in times of stress, what do I do?  Yep.  Try new recipes.

I’ve had some farro in the cupboards for a while now, and with the fresh carrots from the CSA box, and frozen peas from my parent’s garden, I knew there was something magical to be made.  As I was sitting in class, thinking about how much studying needed to happen tonight, a wisp of an idea took flight.  Farrotto.  Farro.  In risotto form.

Summertime Farrotto (serves 4-6)  Summertime Farrotto Recipe Card

  • 1 C dry farro
  • 2 T butter
  • 1 small onion, diced
  • 2 carrots, or 4 small carrots, peeled and diced
  • 1 C frozen peas (I actually had 1 1/4 C of peas, so I just used ’em all)
  • 4-5 C broth (I’d suggest using half water and half broth so it’s not too salty) 
  • 1 bay leaf
  • few sprigs of fresh thyme (1 t fresh leaves)
  • salt and pepper to taste

First, heat the broth and water combo in a small saucepan over medium heat–you can bring to a boil and then turn down to just below a simmer.  The key for cooking a risotto (or a farrotto, in fact) is to keep the broth hot at all times, but to not boil it off, either).

Melt the butter in a large, heavy bottomed pan, and add the onion, carrots, and peas.  Saute until softened.  Add the bay leaf and thyme, and cook another minute.  Meanwhile, I’d suggest giving the farro a quick whirl in a food processor just to break up the big grains a bit–not too much, just to crack most of ’em.  Once the veggies are softened, add the farro and stir around for a minute or two just to toast ’em.

Turn the heat down to medium-low and add the broth half a cup at a time, allowing all the liquid to be absorbed before adding more.  Also make sure you keep that farrotto stirred up–you don’t want a crust on the bottom, like a paella.  Once the broth is absorbed, add another half a cup.  Keep adding it until the farro reaches the creamy and soft consistency you want.  I used all five cups, but you could stop at four if you wanted.

Add salt and pepper to taste and enjoy!

We served this with a gorgeous steak (thanks, Dad!) that had a dill and chili powder dry rub on it, grilled to perfection by the grill master himself (hi Fritz!).  On the side we each had half of a small zucchini that was spritzed with olive oil and dusted with smoked paprika before being grilled facedown.

Heaven.

I couldn’t decide which part of the meal I liked best–the farrotto, the zucchini, or the steak.  So yummy.  It’s also nice to have the rest of the meal be so easy because risotto-style cooking requires you to stand by the oven for a while.  With the dry rub already made in the cupboard, all I had to do was hand the meat and veggie part of dinner over to Fritz.

And for dessert we watched an episode of Real Housewives of Orange County because, let’s be honest, we all crave junk sometimes!

I’m off to make vast quantities of tea and stay up late studying.  Wish me luck–lots of it.

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Filed under Side Dishes