Daucus carota. when i grew up there was a bunch of carrot sticks on the table for every dinner. i have come to learn that, with difference in truthfulness, they: improve your night sight, gives you hick-ups if eaten on an empty stomach and are good for your teeth. and they’re rich in minerals and anti-oxidants.
i prefer them on a tray in the oven. roasted. simple but fantastic.
roasted carrots with garlic and lemon dressing
4-5 small fresh carrots (with leafs)
1/3 can (ca 130 g) pre-boiled cannellini beans (or boli them yourself)
2 garlic cloves
half a small lemon
1 1/2 tsp honey/agave syrup
pinch of sea salt
pre-heat the oven to 225°c. wash the carrots and take away the leafs. cut them length-wise in four (if they’re not already very thin). put on a oven tray, drizzle with some olive oil and throw in two garlic cloves with the peel still on. bake for ca 15-20 minutes. cut the avocado in cubes and mix with the beans. when the carrots and garlic are done release the garlic meat from the shell and mix thoroughly with sea salt. ad honey/syrup, lemon juice and olive oil. mix the dressing with the avocado and beans, then serve on top of the carrots. great for a quick lunch.