Happy Friday! I hope that you all have some fun plans for the weekend. If you don’t have anything planned, you are more than welcome to come and help me pick up at my house! It’s a total wreck.
If you read Bunkycooks, you might know that last year I started something called Mountain Mondays and had posts with mostly photographs on Mondays. The Wintertime put a bit of a damper on that since there wasn’t too much that looked good enough to photograph in the mountains.
To replace Mountain Mondays, I have been trying to do some photography posts from our On the Road adventures on Mondays since many of you told me you missed those. We will be in the mountains again soon, so hang in there. Mountain Mondays will be back very soon!
I have also been known to write about a cocktail or two on Fridays, especially in the Spring and Summer. They are quick and easy and fun for the weekends. Who doesn’t enjoy a boozy drink every now and then? In fact, how about a Wild Hibiscus Flower Cocktail? It’s 5 o’clock somewhere!
Since everyone likes to have a good time (I do anyway) and we like to make our lives as simple as possible (say what?!), I have decided to declare Fridays as Casual Fridays! I will be writing about something fun from our On the Road trips or a quick and easy recipe to prepare over the weekend. Who doesn’t like fast or fun? 😉
Today’s Casual Friday is about Roasted Carrots with Meyer Lemon Infused Oil. You might remember the madness that ensued at the Bunkycooks when I received a huge box of Meyer Lemons a few months ago.
Meyer Lemons went into nearly everything that I prepared! One of the things I made was Meyer Lemon Infused Olive Oil. I have found that this is particularly tasty on roasted vegetables and my favorite has to be the carrots.
There is nothing much simpler than roasting veggies. The caramelization brings out the sweetness in the carrots and the subtle hint of Meyer Lemons adds a really delightful flavor. I have made them several times and just had to share this recipe!
Start with fresh, organic carrots (with the tops on), if you can. Mine were medium sized carrots. I removed the tops and just scrubbed the skin with a vegetable brush, mixed them with the infused oil, a little Kosher salt and freshly ground pepper and then roasted them. That’s it!
You could add a pinch of fresh chopped rosemary or a little honey, if you want another layer of flavor. I have tried both and it is quite good, however, I am just happy with them prepared all by themselves.
Have a great weekend!
Roasted Carrots with Meyer Lemon Infused Olive Oil
Prep Time: 5 minutes
Cook Time: 20 - 25 minutes
Total Time: 25 minutes
Simple to prepare, these roasted carrots have great flavor.
1 bunch fresh, organic carrots (with tops on) (Mine weighed 10 1/2 ounces when trimmed.)
1 tablespoon Meyer Lemon Infused Olive Oil (or a little more if you like)
Couple pinches of Kosher salt
Couple turns of freshly ground black pepper
Preheat the oven to 400 degrees. Trim and scrub the carrots with a vegetable brush. Dry them and them place on a baking sheet.
Drizzle with olive oil. Sprinkle with Kosher salt and black pepper. Toss with your hands to coat the carrots with the oil.
Roast at 400 degrees for 20 to 25 minutes. you will want to check the carrots at 10 minutes and turn them over to ensure that they brown evenly all over. Remove when they are nicely caramelized. Serve immediately.