Recipe for June 19, 2011
This is a great way to cook whole baby carrots. You may find some at the market in mixed colors. Roast them whole if they are tiny or cut them lengthwise if they are larger. The “baby carrots” sold in bags at the store are large carrots that have been whittled to to a uniform size, so they will not be as sweet as real baby carrots.
2 pounds baby carrots* with their greens 2 tablespoons extra-virgin olive oil
1 teaspoon coarse or kosher salt 1/2 teaspoon ground black pepper
Honey* Finely chopped rosemary*
1. Position a reck in the lower third of the oven and preheat to 425 degrees.
2. Thoroughly scrub and dry the carrots. (Peel only if necessary.) Trim off all but 1/2 inch of the greens or remove them completely if you prefer. Arrange the carrots in a single layer on the foil-lined rimmed baking sheet. Drizzle with the oil and roll back and forth to coat.
3. Roast until the carrots are tender when pierced with a knife, 20 to 40 minutes, depending on the size and freshness of the carrots.
4. Remove from the oven and season generously with the salt and pepper. Drizzle the hot carrots with a little honey and finely chopped fresh rosemary.
Serves 4 - 6
*Ingredients can be found at the market
From The New Southern Garden Cookbook - Sheri Castle - 2011