Thursday, January 20, 2011

Oven-baked carrots with olive oil and fresh marjoram

Last weekend I bought a whole armfull of fresh herb pots and so turned my windowsill into a summerly smelling little mediterranean garden. Italian parsley, chives, chervil, lemon balm, marjoram, thyme and rosemary... Best preconditions to prepare a simple and aromatic dish like the carrots with marjoram!

You just need carrots, a 1st class sea salt, a 1st class olive oil and some sprigs from the marjoram pot.

Spread the sliced carrots on a tin foil, sprinkle with sea salt, add some olive oil and top with the marjoram sprigs.
Close the foil and put it into  the oven for 20 minutes at 200°C.

It's a perfect light and healthy dinner!

on the way to Dippelsdorfer Teich, Moritzburg

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