You can serve these roasted carrots cold in a salad. I double up on the ingredients if that is my plan. I have used purple carrots here which I find much prettier than the orange ones.
When we moved to Gordons Bay in 2001 there was not one traffic in our village. Dave and I decided that if they ever installed one we would have to move. Of course, that was not a realistic proposition. One year we went overseas and came back to a robot at the local school. We did discuss moving but at that stage we had just finally got our businesses to be where we wanted them. And the thought of starting over was far worse than having to stop at a red light. It works on a sensor and so in December when I cannot get out of my road I will go around the school. That way the robot turns green for me and I can get onto the main road. Then the council installed a traffic light on the major road a few kilometres from us.
This was done to prevent accidents but has not been a success. When we are coming home from work we are often delayed more than one change of the light to turn onto our main road. If two robots weren’t enough to change our minds, three might have done it. A robot was installed at the other end of the main road and at least it has prevented more accidents. This one has been great for me over weekends and holidays when the village is busy. But the latest one is a disaster. The sensor works for people coming out of the minor road and shopping centre. When it triggers there is first a pedestrian robot. And only then a robot for the cars. This means people on the main road being delayed and queues building up. And our morning trip has doubled in time spent in the car.
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- 3 carrots, cut in half
- Olive oil for drizzling
- 1 clove garlic, lightly crushed then cut in half
- 2 thick slices fresh root ginger
- 2.5 mls dried dill
- Salt and freshly ground black pepper to season
- Preheat the oven to 220° Celsius
- Place the carrots into an oven proof dish and drizzle generously with the oil
- Add the garlic and ginger
- Sprinkle on the dill and season to taste
- Roast for 35 minutes then serve