Okay, Okay, so mathematically that just doesnt make any sense. I know that. Sorry. Just trying to have a bit of fun. Trying to act smart....
It's a good thing cooking is not as complicated as Maths can be. It's been a really long time since I did any complicated Math and although I did enjoy my Math and Physics, I have to admit it was all rather complicated. Sometime I wonder how I managed to get through my Engineering degree!!
So anyway, having gone off tangent (once again), let me just say that off late, I have become quite fixated with corn. I love the crunchiness, I love the sweetness, I love the taste. I just love it. So any opportunity I have to use it to throw together a vegetable dish, I grab very quickly.
Not too long ago, I posted my Steamed Vegetables tossed in butter and my Snowy Vegetable Combo - both of which featured corn. This is along the same lines except that this time I roasted everything, including the corn.
This is what I did.
2 green Capsicums
1 Can of Corn
Cut the capsicum into large pieces
Cut the carrots into strips
Add in the Can of Corn. Toss together with rosemary, oregano and olive oil. Season with salt and black pepper. Place in a baking dish and roast in a preheated 200C oven for about 20 mins or till carrots are tender. Some like the carrots crunchy, some like them soft - your choice!
I've always loved roasted vegetables and adding corn to it just gives it that little bit of an extra kick. See how simple this is? If only Math and Physics were just as simple - although when you really think about it, cooking DOES rely a lot on Physics - especially Thermodynamics and Heat and Mass Transfer but I guess I'll leave the analysis of that for another day...