Many, many years ago, on a trip to Mahabaleshwar, I ate baby carrots for the first time. Slender little things with their greens still on. I must have been six or seven. And yet, it is surprising how I remember their distinct crispness and sweetness. I think we all ate a bunch each. Several years later, on my first wedding anniversary, MK and I were at the foot of a waterfall in Munnar, Kerala, and our driver bought us a bunch of these carrots and I munched on them happily. Since then, I have always wondered why vegetables that come to our cities are so forlorn and ugly.

Luckily though things are changing, and because people are more aware about food miles and nutrition, we have greater access to fresh produce. Sometimes, even organic produce! At the supermarket a few weeks ago, I spotted these little babies and picked them up. A flood of old memories came gushing in, and I made this simple roast as a side for dinner that night. It is a ridiculously simple recipe, if you can call it a recipe, even.

Recipe: Place baby carrots in a baking tray with a sprinkling of sea salt and some sprigs of fresh thyme. Add a good glug of olive oil and roast in a pre-heated oven at about 180 degrees centigrade until cooked through (about 15 minutes). Serve as a side with a salad and roast chicken (coming soon!).

Oh, and here are a few pictures from my window garden today–a few chilies and the first of the tomatoes!