Wednesday, April 20, 2011

Roasted Baby Carrots

I just love when the first late Spring carrots appear at the market. You know the kind of carrots that are tiny and scream Spring with an array of colors- reddish purple, yellow, bright orange. The beautiful carrots can be long and wobbly or small and globe shaped. They were wonderful simply roasted in the oven with olive oil, sea salt, and freshly ground black pepper. You could add other Spring vegetables like turnips and new potatoes for a heartier side.

Roasted baby carrots
2 bunches of baby carrots
2 tbsp olive oil
sea salt
freshly ground pepper

Preheat the oven to 400. Simply wash and drain the carrots and leave up to an inch of the stems attached. There is no need to peel the carrots. Cut them lengthwise, in halves or an quarters. Toss the carrots with olive oil and season generously with sea salt and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes, until cooked through. Shake the pan occasionally. Serve as a side dish.

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