So this is the last recipe in my Instagram Recipe series. Some people like to chastise people like me who create a meal and arrange it in a beautiful styled way, just to post it on Instagram and make it look cool. They do it just to make themselves look cool, right? Well, that’s a pretty negative way of looking at this unique, digital art form. Yes, it is extremely easy to make your life appear in a way you desire on Instagram. Plenty of people do that. BUT there is also a whole host of people who have been introduced to photography through Instagram, and by being pushed daily to create a beautiful image to share with the world, we curate creativity and appreciation for beautiful things on a constant basis. That’s an extremely positive thing in my opinion. I used to just want to make food that tastes really good, but now I want it to look really good too. And my desire to take a pretty photograph influences the food, and often improves it ten fold.
Instagram is a simple social media platform to understand and execute. BUT a truly beautiful feed that amasses thousands of followers organically is an art of a kind. Instagram definitely introduced me to photography and more specifically food photography, and I don’t think that’s a bad thing at all. I have grown into a DSLR and I am learning to shoot in manual mode, but there are so many things you can do simply with an iPhone camera, and it is a great way to learn about composition.
I’ll openly admit, this recipe was originally just an idea in my head that I thought would look beautiful on my Instagram feed. Sometimes you can find rainbow carrots in Trader Joe’s and other grocery stores, and wouldn’t it be cool to showcase their beauty against the dark contrast of a cast iron skillet? I’ve roasted carrots before, but I usually chop them up, like in my Winter Roasted Veggie Medley. But I had the idea of a photo in my head, so that’s what I cooked.
Turns out, they are delicious roasted whole. They were so delicious when I made them for brunch one Sunday, my husband asked for them AGAIN for dinner. That’s a good dish. And I have served him roasted carrots many times before, as I said, but he raved about these whole roasted carrots. That’s Instagram influencing real recipes. I’m going to challenge myself to share these recipes with the Instagram photographs more often. Sure, it is fun and worthwhile to take the time to improve my skills behind my DSLR camera, and I won’t abandon that. But so many of my quick, simple recipes are only shown on Instagram, so I am going to start putting those recipes up here more often too. Maybe the picture quality isn’t as clear or focused as with my nice camera, but they are still art to me, and the recipes are definitely worth sharing and eating.
Whole Roasted Carrots with Rosemary
As many carrots as you can fit in your cast iron skillet without crowding, ends removed
a few heaping tablespoons of lard, bacon grease, ghee or coconut oil
generous amount of coarse sea salt and fresh ground pepper
a few pinches of dried rosemary
- Put your cast iron skillet on the stove and melt the cooking fat. Add your carrots and toss so they are coated evenly with lard, and then spread out so they are in a single layer. They can be touching, but don’t over crowd. Season liberally with coarse salt, pepper and dried rosemary.
- Roast in the oven at 425 for 30-40 minutes until the carrots are starting to caramelize on the edges and are cooked through. Serve immediately.