rustic comfort food: how a carrot stole the show

there are few things better than really fresh vegetables!
(carrots, yukon gold potatoes, red onion, garlic)

the same ingredients, but chopped up with olive oil, salt, pepper and thyme

after roasting in the oven for 45 minutes at 400 degrees

sauteed chicken breast with bacon, garlic and melted cheese

while the main course was supposed to be the chicken breast (which turned out great, the use of bacon helped to keep the chicken moist as it cooked). the added cheese was a luxury more than anything else while it cooked through in the oven.

but what really stole the show was the super sweet carrots in the roasted vegs. i added no sweeteners to the vegs, but the carrots turns out to be super sweet. having younger carrots i think helped a lot (and of course a little salt helps draw out the flavor). they also had a great texture to them, with good initial bite leading to tender center.

actually a friend later came over and picked through the roasting dish and ate all the leftover carrots! so you know it's gonna be good.