“One of the advantages of being disorganized is that one is always having surprising discoveries.”
– A.A. Milne
So you’re wondering why I’m posting a recipe for roasted carrots on the first hot day of the year.
It’s a legitimate question. An organized blogger would have made these back in February, and posted the recipe while there were still icicles hanging off the roof. And I really don’t have an excuse, given how long winter lasted this year.
In truth, I meant to make this recipe all winter. But there were always more glamorous recipes calling for my attention. At the end of the day, roasted carrots sounded pretty ordinary.
And once I finally made them, and realized how much I loved them, I was too excited to think about taking pictures until after they’d been eaten.
Which is why I found myself, in the second-last week of May, turning my oven to 425 degrees to roast another batch of these carrots. They were as wonderful the second time as they were the first – both sweet and savoury, with a perfect al dente firmness. Whether or not you’re disorganized, let these carrots be your surprising discovery of the day!