Cooked Carrots. Must Be Tossed With Confidence.

There is no better summer pleasure than roasted okra with olive oil.

Halve carrots horizontally & toss with 1TBSP olive oil/1 tsp harissa paste. Toss in a baking dish for 25 min at 400. After 10 minutes, toss in thinly sliced shallots. So much confident tossing is very unlike me, as is the chance I will ever cook this dish.

XOXO Nikki Hardin, the signature for blog posts on The Daily Nikki.
 

Nikki Hardin is a writer of stories, musings, and memories. Her poetry has been published in Riverteeth Journal. She was the founder and publisher of skirt!, a monthly women’s magazine in Charleston, South Carolina. You can reach her at nikki@thedailynikki.com.

FoodNikki Hardinolive oil, eat, summer, food, carrots, shallots, bakeComment