When people find out I’m a professional food photographer, one of the first things they usually think is that I have some sort of culinary training. Many folks assume that because I shoot food, I must be a chef. Most professional food photographers are not chefs. In fact, many don’t have any professional culinary training at all. Most of us do however, like to cook.
I’ve been shooting for more than 20 years professionally, and just this year I took my first Pro Cooking class. It was 6 months long and was all about the basics of French cooking. It really just scraped the surface, and though it was really fun to spend over 3 hours making our dinner in class, it’s just something that I don’t have time to do during the week after a 12 hour day. I’m sure you can relate.
Introducing a little series I’ll be working on here, called Easy Recipes from the Food Photographer’s Kitchen. My good friend Chef Debbi helped me come up with that name, and we’ll be doing some recipes together too.
Crazy Easy Pan Roasted Carrots from The Food Photographer’s Kitchen
I chose to use these beautiful, organic, multi colored carrots for this side dish. They had excellent flavor and were very fresh. The dark purple carrots have a bright yellow core inside. If you find large carrots, you can just cut them in half to save time in cooking. If they’re purple then you’ll have a bright, yellow, contrasting center.
When picking your carrots, try to get a bunch where they are about the same size so that they cook about the same length of time and you don’t end up with some mushy, overcooked ones.
I chose not to peel the carrots because I love the look and they are organic, so I gave them a good scrubbing. If you are not using organic carrots, please peel them so you get less pesticides and less chemical fertilizers – does that make you wanna buy organic now? I also kept a little of their green tops on as I love the contrast of the green color with the carrots.
I rubbed organic Greek olive oil from Ariana Trading Company (this is not a sponsored post) all over them and gave them a good dose of kosher salt and fresh ground pepper.
These colorful nuggets of carrot-ness were done in 20 minutes! You can’t get easier than this! – well, unless you order take out and have it delivered, just sayin’.
- 1 pound carrots - try to get them about the same size, cut really big ones in half
- 2 Tbsp olive oil
- Kosher salt
- Fresh ground pepper
- Preheat oven to 400 degrees.
- If you have organic carrots, you don't have to peel them - just scrub them really well under water. If your carrots are not organic then you will need to peel them and cut the tops off.
- Rub olive oil on the carrots, then lay them on your baking pan in one layer - no overlapping
- Season with salt and pepper.
- Bake on middle rack for 20 minutes, then test with a knife - if it goes through easily, they're done.
- Serves 2-3 people
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