So there I was. Harbouring fugitives. They certainly weren't welcome and I knew the situation would have to be resolved before things took an ugly turn. Everytime I turned my back, there were a few more of them. I needed a solution - and quick. There was also the other matter. The one of the growling monster within. You know what I'm talking about.
So I took care of it. Peeled their skins off. Cut their heads off. No feelings were spared for these imposters. They were stuck between a rock and a hard place and things were going to get pretty hot before the night was over. Minutes, which felt like hours, passed and they either didn't notice or didn't care about what was happening to them. Soon they would shrivel up (and hopefully die).
I decided to take matters further and pierced 'em with a sharp object. Repeatedly. Threw them into my mouth, chomped them between my teeth and allowed their sugary sweetness to roll down my throat. Yup, those carrots had it coming. And they got all they deserved.
Roasted Carrots with Chili and Feta
A Creative Pot original
Serves 4 - 6
Roasting the carrots brings out their natural sweetness, while the rest of the ingredients play up their great flavour.
2 bunches young carrots, peeled and tops trimmed
1/4 tsp salt
1 small green chili, seeds removed and finely chopped
1 1/2 tbsp olive oil
3 tbsp balsamic vinegar
1. Arrange carrots in a medium sized ovenproof casserole dish. Sprinkle with salt and chopped chilies, then drizzle with olive oil and balsamic vinegar. Toss to coat and place in the oven at 180C for 20 - 30 minutes or until tender-crisp.
2. Remove carrots from the oven and crumble feta over. Return to oven for another 5 minutes, then serve.
Play around with different oils to mix things up - just think of the lovely nutty taste you'd get from using sesame seed or nut oils.