TRISH DESEINE pairs roasted carrots with delicious KIMCHI by Frank Krawczyk …
Roast carrots with tomatoes, thyme & kimchi
The last of the summer’s tomatoes taste the sweetest, (even if they are not!) and combined here with some local carrots & fresh herbs make a satisfyingly meaty supper.
I was lucky enough to get my hands on Frank Krawczyk’s kimchi, it gives a lovely fresh, tangy bite to the sweet veg.
For 4; 10 minutes prep/25 minutes cooking
16/20 small carrots, or 4/6 normal size cut into long slivers
20 or so cherry tomatoes
2 cloves garlic
Sprinkling of fresh thyme
Salt, pepper, olive oil
Pre heat the oven to 190C.
Wash, peel and cut the carrots into long slivers.
Set them side by side onto a baking tray lined with a silicon mat or silver foil.
Crush or slice the tomatoes in two and arrange around the carrots.
Peel and slice the garlic and push it in between the carrots.
Sprinkle with the thyme and lay a few sprigs here and there.
Drizzle olive oil quite generously over the lot, season with salt and pepper and roast for about 25 minutes.
When the carrots are tender, remove from the oven and rest for a few minutes to let the (delicious!) cooking liquor settle down.
Season if needed and serve warm with kimchi or another pickle and some good bread.
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