Roasted Dutch Carrots with Balsamic Vinegar and Honey

One of my favourite activities during the week is grocery shopping. Or more precisely, shopping at the food markets with my fashionable granny trolley (which was on my Christmas wishlist but I couldn't wait and got it myself a few weeks ago!)

Apart from the obvious pleasures of smelling/touching/purchasing the freshest produce and seeing all the seasonal items in abundance - I enjoy observing how people around me go about this activity and seeing their different purchasing patterns.

I also love to listening on to people's conversations at the markets (yes, I eavesdrop while I shop!). Like the time I was picking carrots, a man next to me asked his young son,

"Do you know what these are called?" 

"Errr...purple carrots?"

"No, these are called heirloom carrots, ok?"

Good on ya, dad! I adore conversations like this. 

Teaching kids that carrots don't come in a packet off the supermarket shelf. 

Then just a few days ago, I was picking some corns and this young boy came up next to me and asked,

"So, what do you look for in a corn? How do you know if it's any good?"

I taught him to pick ones which are bright and plump. Then he proceeded to have a conversation with me which rocked me socks off. With such genuine enthusiasm, he talked about how awesome that the blackberries in his basket are and how cheap they are now. Maybe it's because I don't have any kids myself yet, but it feels rather strange to be talking to a young kid as if you are talking to a grown-up.

Anyways, so this is the first time I have purchased those dutch carrots! December has a way of making you do things you normally wouldn't do. And plus I couldn't take my eyes off these when I saw them all vibrant and joyful, almost singing out to me.

These are so sweet and simply delicious - I'm sure they'd make a great side to any meaty Christmas dishes!

I wish your Monday was very nice and you keep safe during this festive time... 

Ingredients

• 1 bunch Dutch carrots
• 30 ml  olive oil
• 3-4 clove garlic, crushed
• 1 tbsp honey
• Splash of balsamic vinegar
• salt and pepper to taste
• Few sprigs of dills (although I would recommend using thyme since dill don't really quite work as well as thyme - just what I had in the fridge).

1. Preheat the oven to 220C.
2. Trim carrot tops and wash carrots well.
3. Place carrots in medium baking dish with combined oil, garlic and honey and balsamic vinegar; toss well. Sprinkle salt and pepper.
4. Roast, uncovered, 15 minutes.
5. Add thyme leaves, roast further 3 minutes or until tender.