Sometimes the simplest foods are the perfect way to go. This roasted carrot and zucchini dish one has includes fresh herbs and good olive oil.
I’m a Charlie and the Chocolate Factory fan. At one time I did like Willie Wonka and the Chocolate Factory, but as I grew up, Gene Wilder’s constant yelling wore on me. So, I was glad to trade Gene for Johnny Depp (for more reasons than one).
The trade-off that I wasn’t pleased with was the Oompa Loompa exchange. I adore those green-haired, orange-faced little guys.
There was no need for using computer magic to shrink normal men down to miniature and they didn’t have a somewhat sinister hollow-eyed look to them. It was their innocent appeal that made their morbid actions so much more shocking.
When a friend told me a story about her toddler son, whose skin took on a definite orange tinge as a result of his eating too many carrots over a long period of time, I immediately thought of my beloved Oompa Loompas. How cool would it be to eat a ton of carrots around Halloween, color your hair green and then go to a party as one of them?
Alas, Dudette has decided to park carrots in the ‘do not like’ line, a line which seems to be getting longer with each passing day. That doesn’t stop me from making them though. I figure this dislike is a phase and will eventually be traded for the disdain of something else (probably her parents).
When I saw the photo of the carrots and zucchini together, not only did I see another great way to use some summer produce, I saw Oompa Loompas.
I love one dish prep recipes. A little chopping, and everything can be tossed in the same dish in which it will be served. It just needs a good, high temperature roasting.
I had a chicken in the oven at 350, so in order to allow them both to cook at the same time, I simply raised the temperature when the chicken had thirty minutes left. I kept an eye on the bird and when it was done, removed it, leaving the vegetables to continue roasting while the chicken rested on the counter.
We like our carrots softer than firm so I did leave the dish in for a bit longer than the 30 minutes that the recipe called for.
Surprisingly, Dudette and her sleep-over friend ate carrots and Dudette had a slice of zucchini (it was one of my ‘if you eat this you can have that’ deals) and there weren’t complaints, at least not major ones. That’s a win in my book. Hubby enjoyed the carrots, but also not being a zucchini fan stayed away from that.
So, that leaves me, who loves both carrots and zucchini. I enjoyed this, but it didn’t overly ‘wow’ me. I thought it was a bit heavy on the thyme and light on the garlic.
All in all, it’s a decent dish though. It’s healthy, colorful and goes well with roast chicken and mashed potatoes.
What I’d Do Different Next Time
I’d cut the fresh thyme by half and swap the granulated garlic to 2-3 cloves of the real deal, minced. I would also remove the one-dish prep and roast the veggies on a tray so they can caramelize a bit more, then transfer them to a serving dish. After all, leaving them in a bowl is really just baking them.
- 2 pounds carrots, peeled and sliced to ½-inch thickness
- 4 large zucchini, halved lengthwise and sliced to ½-inch thickness
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon granulated garlic
- Preheat oven to 450. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, combine carrots, zucchini, olive oil, thyme, salt, pepper and granulated garlic, tossing to coat evenly. Bake for 25-30 minutes or until tender, stirring halfway through cooking time.
Subscribe to Southern Lady Magazine.