Autumn is definitely a glorious time with the abundance of fresh produce on hand. The berries, mushrooms and the harvest from our small garden has certainly kept us busy. I have taken quite a few photos and have recipes on hand, but my only challenge is that, just like you, I only have twenty-four hours in a day.
Right now the radio is playing classical music in the kitchen. The baby is laying on floor next to me, with his belly full and my two year-old is also keeping me company, ocassionally engaging in conversation and bringing me pieces of paper that she is cutting up. She is quite proud of her scissor skills. Four year-old Erik is running outside with his best friend. Sometimes they hunt lions and sometimes they “motor cross” along the ditches with their motor bikes (read: kick bikes). Three are in school and so the house is calm.
Just down the road and to the right is an old red house that has front yard nearly the size of a small field. Every year in the later summer and early fall it is a field of sunflowers. The owner of the house has placed a sign stating that you may freely pick some flowers and pay what you wish into a little metal cannister attached to a tree. Twice I have visited there for my flowers. The yellow bouquet certainly brings a bit of sunshine into some of our gray fall days.
Now that the crisp and cool weather has arrived I have started using the oven more. I have been roasting vegetables as a side for dinner. These honey glazed carrots really hit the spot. And since there is often a shortage of time, they are so quick even for a week night dinner. My husband had placed some wild grouse into the Crock pot that morning and so the house was filled with delicious scents.
Honey Glazed Carrots
carrots, peeled and cut into long sticks
honey
olive oil
fleur de sel
freshly ground black pepper
herbs according to taste
Spread evenly on a baking sheet lined with parchment paper. Drizzle with oil and honey and sprinkle with salt and pepper. Add herbs according to taste. Bake in the oven at 200 C/390 F for about 10-15 minutes or until the carrots have gained a little color. I have noticed that when using the fan, the time is reduced and I usually reduce the temperature as well about 20 degrees.
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Yum! honeyed carrots are a family favourite in this household! I love your photography xx
I think it has become a favorite at our house as well 🙂
What a lovely post! I love the flowers. And I especially love the carrots, both the photograph and the recipe. Very inspiring. I have to roast some carrots now. Thank you for the idea! 🙂
Thank you! It’s really simple and really nothing new but sometimes the tried and true simple dishes just get forgotten waiting to be refound!
I just LOVE sunflowers! As does hubby. I could see myself running through that field… And those carrots! Those will be on my dinner table tonight!
I love sunflowers too with their big yellow flower. I hope you have a chance to make the carrots. 🙂
Just beautiful. Really glorious carrots – I’m now very hungry. A real treat for the eyes.
Thank you so much Sophie! I really appreciate it
The sunflowers are just beautiful and the carrots look so good, one day I will learn to love cooked carrots, I always love them raw but not cooked. I have to give it a try, it’s been a long time.
These roasted carrots are much better than cooked/boiled carrots. With the honey they were almost like candy 😉
Beautiful, tasty, lovely photos.
Thank you so much, I appreciate it!
How lovely to have access to beautiful sunflowers. I haven’t roasted carrots in a long while. And I haven’t ever eaten grouse.
Grouse is wonderful after you learn a few little tricks of preparation. Quite often my husband will make it and it turns out delicious!
I roasted my carrots the other night; so good. Can’t wait to do it again. I will visit you for some grouse one day 😉
We’ll have to make sure we have grouse on hand if you come over! 🙂
🙂
Wow those flowers are gorgeous. Carrots look delicious too 🙂
Yes, they are…a true day brightener!
There is a hose on my way to the pet store and the front yard is filled with sunflowers. It’s beautiful to see and so very unusual for a home in the city. The ability to turn on the oven again to roast vegetables is one of the blessing of Fall’s coming. Your roasted, glazed carrots look like they were perfectly prepared. I hope I can find some at the farmers market tomorrow. What a tasty side dish they’ll make!
I can imagine that the sunflower filled yard in the city is like an oasis. Just beautiful and something to anticipate each year!
I made your carrots for dinner last night. Wonderful! Thanks for sharing your recipe.
🙂
love how you put the pictures of the sunflower field just before the sunflowers on your table – made me feel like i had gone out to pick them and bring them home 🙂 happy weekend!
So glad you enjoyed the post and the flowers! Thanks for stopping by!
Such beautiful pictures are a tasty looking dish!
Thank you so much!
I love the way roasting brings out the flavors of carrots. Thank you for sharing the lovely photo of the sunflower filled yard…it is beautiful.
I do too! We just had them yesterday with our dinner, and they truly are almost like candy! The sunflowers brighten up my walks and drives as I go past.
Gosh I love my lunchtime blog reading session! I’m sitting at work, chomping on a fairly ordinary sandwich, reading about wild grouse in a crockpot! You’ve transported me to Finland in the space of 10 minutes. The sunflowers and honeyed carrots are gorgeous, as is the little glimpse of forest through your door.
That’s the magic of blogs, it allows one to take a quick trip into far away places. So glad the post brightened up your lunch…and thank you for stopping by!
I’ve been enjoying some of the yellow and orange winter squash–butternut, hubbard, acorn.
I love squash, it certainly spells fall for me. We have recently been able to find butternut squash here. Squash is not so easy to find, unless of course you grow it in your own garden.
The simplest recipes are the best. Well done!
Thank you Janet and thanks for stopping by!
thank you for your thoughtful comment! i am fascinated by your work and am looking forward to reading more about it. do you have six children?
I really do enjoy my job or should I say both of my jobs…since I really do have six kids that keep me at my toes as well! 🙂
You are such a beautiful writer. I almost feel like I’m where you are as I red through the paragraphs. I haven’t eaten honeyed carrots for ages, but I used to love them. They’re delicious. Beautiful photos. I’m going to get in the kitchen and revisit honeyed carrots, I think! xx
Thanks you so much Laura for your kind words! I hope you have had a chance to make some honeyed carrots. 🙂
I made your carrots that very same day and they were delicious! There were just 3 of us eating them and we didn’t have enough because my 13 year-old just kept wanting more! As for my 10 year-old, she loves raw carrots but could never get her to eat them cooked. I was hoping these would do the trick, but they were a no go. I think she has issues with the texture of cooked carrots.
Yes, for those that like them they are quite certainly addicting! And for those that like their carrots raw…maybe it is a taste that they will someday acquire 🙂
What evocative photography! Love it! And the flowers and carrots look amazing! Must try that recipe… I know I would adore those carrots!
Thanks so much Miss Marzipan! I hope you have had a chance to give them a chance. We’ve made them several times this fall.