I can’t believe it has taken me this long to make oven roasted carrots, cause it is now by far my most favourite way of making them. Nothing fancy, just some carrots and radishes, basic herbs and spices like pepper, sea salt, thym and rosemary and a good drizzle of good quality olive oil. Finishing it off with some fresh parsley and that’s it, oa basic but flavourful and colourful meal. As this requires no skills or complicated things, it’s a perfect recipe for beginners as well, and you can pair it with all kinds of other ingredients. I had mine with some wholemeal spirelli and top quality Irish sausages but you can easily serve it with some grilled fish as well or eat it without any meat or fish and just have it with some pasta, potato or even couscous; the possibilities are endless!
By keeping this very basic, without any sauce or butter, this really turns into a very healthy meal, with lots of health benefits coming from our carrots and radishes.
“An overwhelming body of evidence exists suggesting that increased intake of antioxidant-rich fruits and vegetables reduce cancer and cardiovascular disease risks, carrots included. The antioxidants and phytochemicals in carrots may also help with blood sugar regulation, delay the effects of aging, and improve immune function. Carrots are an excellent source of vitamin A, providing 210% of the average adult’s needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving.
It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.” – Medical News Today
Radishes have an abundance of health benefits as well, I’ll highlight a few but have a look at Organic Facts for all their health benefits!: “Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. They are also low in digestible carbohydrates, high in roughage and contain a lot of water, making radishes a very good dietary option for those who are determined to lose weight. Furthermore, they are high in fiber and low on the glycemic index, which means that they increase regular bowel movements, which helps in weight loss, and increases the efficiency of the metabolism for all bodily processes.
Radishes are mostly composed of water, and they are a great way to keep your body hydrated, which is beneficial to many different parts of health. One of the most important parts of staying hydrated is the impact of water on the digestive system. Staying hydrated relieves constipation, improves the efficiency of digestion, and ensures proper uptake of nutrients from the food we eat.
There are countless reasons why radishes are a good addition to your diet, but improving your immune system is one of the most important. A half cup of radishes per day in a salad or just as a snack is nearly 15% of your daily intake of Vitamin-C. Consistently maxing out your daily dose of Vitamin-C intake can rejuvenate your immune system by replacing many of the antioxidants and white blood cells which are so integral in fighting off every illness from the common cold to cancer!”
Serves: 4 people
- 1kg carrots (thin ones)
- 500g radishes
- good quality olive oil
- pepper and sea salt
- dried thym & rosemary
- fresh parsley
Preheat your oven to 180°.
Peel the carrots top to bottom, you can cut off the top and bottom as well if you want but as long as they are peeled all the way there’s no need. For the radishes all you have to do is remove the stems and wash them thoroughly.
Drizzle a good amount of olive oil in an ovenproof oven dish and toss the carrots and radishes around for a few seconds. Season to taste, don’t go too crazy on the pepper tough. Add a fair amount of sea salt and a few teaspoons of thym and rosemary and just a pinch of pepper for the perfect seasoning.
Pop them in the oven. The cooking time mostly depends on the thickness of the carrots. Thin ones only need 30-45 minutes, bigger ones could need up to an hour or more. Simply check them a few times to see if they are completely soft inside by piercing them in the middle, it’s the best way to tell if they are ready to be eaten!
Book tip July 2016: N’ice cream by Virpi Mikkonen and Tuulia Talvio | The Foodie Forager »