Coming back to #8 from a week back home for Spring Break was, to say the least, disgusting. Living in a bi-level apartment means there are two floors of space, but also two floors to clean up, which we most certainly neglected to do in the weeks leading up to the mid-semester vacation; returning to papers strewn everywhere and dust in every corner and some very moldy, green bread on the shelves was the consequence of our laziness.
The boys, ever terrified of doing real housework beyond throwing out the trash, escaped; Rocky walked his girlfriend back to her dormitory and went to study, and Jason ran off to play volleyball for a few hours. In the girls’ room, Grace, Lily and I stared at each other, thought about the mess of the floor below, and decided–we would each tackle an area and clean, else we go mad (MAD!).
I, of course, lay siege to the kitchen, where the shelves became ordered, various plastic food containers stacked, the counters scrubbed, etc. Post-cleanse, I felt the urge to, well… eat. Something easy to throw together, something with a little kick, and something with carrots, because I love carrots. :D
For me, there are so many goodies that can come out of the oven; I’m really more of a baker than a cooker, so any meal I can pull out from under the stove versus throw together above makes me gleeful. The wonderful thing about baking a meal is that you can just pop it in and then in half an hour, an hour, a day, you have something yummy and fantastic.
With roasted vegetables, and especially roasted roots, it’s very easy to put together something to bake–just wash, peel, cut, and toss with whatever spices and seasonings you have on hand and deign to throw in. These roasted carrots are on the sweet and savory side, with some crushed red pepper for a little, barely perceptible kick of fun.
1 pound carrots
2 tablespoons olive oil
2 tablespoons honey
1 1/2 teaspoons parsley flakes
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper
1/8 teaspoon cumin
1/8 teaspoon, paprika
salt and pepper, to taste
Preheat the oven to 400 degrees Fahrenheit.
Peel and cut the carrots, and then toss with the olive oil, honey, and spices. Spread on a baking sheet.
Bake for 40 minutes.