You knew I had to do it. No Anne of Green Gables menu is complete without carrots! Who can forget Anne’s sensitivity to having her bright red hair compared to a popular root vegetable? It drives her to fly into a fury at Mrs. Rachel Lind and break a slate over Gilbert Blythe’s head in school…little did she know, Gilbert was only drawing attention to her hair because he thought it was pretty!
For our carrot dish, my goal was to craft a carrot that even Anne wouldn’t mind being compared to. I chose a Pioneer Woman recipe that was delightfully simple, yet uncommonly wonderful…not unlike Anne herself! 🙂
He Called Me Carrots
“Gilbert reached across the aisle, picked up the end of Anne’s long red braid, held it out at arm’s length and said in a piercing whisper: ‘Carrots! Carrots!’ Then Anne looked at him with a vengeance!…She flashed one indignant glance at Gilbert from eyes whose angry sparkle was swiftly quenched in equally angry tears…And then–thwack! Anne had brought her slate down on Gilbert’s head and cracked it–slate not head–clear across.”
— Anne of Green Gables
INGREDIENTS:
- 7 whole carrots (washed)
- 1/4 cup olive oil
- 1 1/2 tsp thyme
- salt and pepper to taste
Makes approximately 4 servings
INSTRUCTIONS:
- Carrots come in a wide variety of sizes, so your first step will be to trim the rounded ends and pointed tips—both to get rid of any brownness there and make the carrots relatively equal in size.
- Next, preheat your oven to 350° and slice your carrots lengthwise down the middle. This will help them cook more evenly!
- Lay them out flat on a baking sheet and pour the olive oil over them. Toss them around until they’re evenly coated.
- Now sprinkle salt, pepper, and thyme all over ’em!
With most roasted vegetables, it hard to overdo the seasoning, but it’s easy to go overboard with the salt on these. I’d recommend 1/8 tsp per carrot half. - Pop the carrots in the oven for 35-40 minutes, until they’ve just begun to blacken at the tips and wrinkle a bit.
- Serve warm alongside our Poetical Egg Salad Sandwiches…or as a pick-me-up after breaking your slate over someone’s head! 🙂
Here’s the Yummly Printable!
Ingredients
- 7 whole carrots (washed)
- 1/4 cup olive oil
- 1 1/2 tsp thyme
- salt and pepper to taste
Instructions
- Carrots come in a wide variety of sizes, so your first step will be to trim the rounded ends and pointed tips---both to get rid of any brownness there and make the carrots relatively equal in size.
- Next, preheat your oven to 350° and slice your carrots lengthwise down the middle. This will help them cook more evenly.
- Lay them out flat on a baking sheet and pour the olive oil over them. Toss them around until they're evenly coated.
- Now sprinkle salt, pepper, and thyme all over them.
- With most roasted vegetables, it hard to overdo the seasoning, but it's easy to go overboard with the salt on these. I'd recommend 1/8 tsp per carrot half.
- Pop the carrots in the oven for 35-40 minutes, until they've just begun to blacken at the tips and wrinkle a bit.
- Serve warm alongside our Poetical Egg Salad Sandwiches...or as a pick-me-up after breaking your slate over someone's head!
Welcome to the CCN! I love the premise of your blog – I periodically make a dish inspired by a book I’ve read, but you’ve taken it to a whole other level! I look forward to reading more of your posts!
Thanks! Books and food are pretty much my two favorite things, so I figured they’d be even better together. 🙂
Sorry about the late reply! This comment wound up in my spam file for some weird reason.
Those look simply wonderful! And now I feel the need to turn on Anne of Greene Gables while I clean today.
Thanks! Anne of Green Gables is one of my favorite books, but I love the Sullivan movie adaption too. I feel like it’s one of the few movies-based-on-a-book that’s faithful to the source material.
I tried this tonight. ^ ^ Yummy! Adding it to my recipe book.
This is one of my favorites because the prep is so easy. And there are pretty much endless possibilities for spice combinations!
This is great for me right now because I’m trying to get more into roasting vegetables instead of boiling or microwaving, so the veggies have more nutrition.
Roasting is my favorite way to cook veggies. It’s actually made me like veg I wouldn’t otherwise eat! 🙂
Several people I’ve known have hated sweet potatoes until I’ve roasted them for them.