Mediterranean Roasted Baby Carrots

I don’t like people that take up space. In kindergarten we had classes where the girls had to practice sitting with our legs glued together. The boys got to play outside. I was taught to be small. To walk with small steps, to eat with my arms stuck to my torso, to sit with my legs crossed, to take up as little space as humanly possible. In China I was big. My hips, my shoulders, and my frame didn’t fit the petite Asian mold. That’s why I never want to take up space, it’s not nice to take up space. It’s not nice for anyone to sit with their legs wide open, but unfortunately it’s much worse for a girl to do so, no?
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Us girls are taught not to take up space. And it’s what makes me watch what I eat. Makes me eat steamed vegetables for dinner and makes me go to the gym. Makes me feel guilty when I don’t do those things and makes me feel guilty for my ever expanding waistline because my greed is greater than my self control. Because I like cheese too much, and I like bread too much and I like sugar too much.

Nobody likes girls that take up space.

I also just feel bloated because it’s the time of the month where one of my eggs have dropped and my body violently rips down the walls of my uterus. So here are some nice roasted baby carrots. It’s got some sweetness, some sharp saltiness, some crunch and some freshness.
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Serves 2-3 as a side
Ingredients
400g baby carrots
1 tsp cumin seeds
1/2 tsp paprika + more for sprinkling
1 tbsp extra virgin olive oil + more for drizzling
60g feta
Zest of 1 lemon
1 tbsp raisins, soaked in warm water for ten minutes and roughly chopped
1 tbsp almonds, roughly chopped
handful of mint leaves, torn
handful of coriander leaves, torn

Method
Preheat the oven to 200C/400F.

Trim the carrots and combine with carrots, cumin seeds, paprika and some salt and pepper in a large shallow baking dish.  Put in the oven to roast, uncovered, for about 20 minutes or until carrots are tender.

When the carrots are ready, crumble some feta cheese on top, zest over th elemon, sprinkle on the almonds, raisins, some more paprika and herbs.  Drizzle with olive oil and serve.

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