We have great carrots from Gemini Farms this season at the CSA. They are big and flavorful. Great for roasting, cooking into a soup or eating raw with a little peanut butter. Carrots are one of the things that I tend to overlook for recipes because most people are familiar with the vegetable. I looked in my fridge last weekend and realized that they are piling up. Time to focus on eating more of the healthy carrots!
Easy Roasted Carrots
Last night I peeled and cut three carrots into matchsticks. I drizzled olive oil, salt, pepper and Herbs de Provence over them. This spice mix always makes me think of roasted carrots and it includes basil, rosemary, thyme and about 4 other herbs. It is a nice delicate mix to smell while they are roasting. You can make it yourself or buy it at most stores. Roast at 425 degrees for 20-30 minutes. I ate them as a finger food, like french fries, with my potato & celery soup and half a grilled Mesa Top Farm mozzarella sandwich.
Need more complex carrot recipes to get you in the cooking mood? Here are two that are interesting.
Amy Hetager, CSA Blogger