I shared photos of these beautiful long, slender carrots in yesterday's post, along with a few other Farmer's Market finds.
I wish I knew the proper name for them, because they're so vibrant and sweet, especially after they've been roasted in the oven. I like to leave a few inches of the carrot top on them, as it gives them an elegant look. I serve roasted carrots throughout the year, but think that they're extra special this time of year.
3 Tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 tablespoons fresh parsley, chopped
Preheat the oven to 400 degrees F.
Wash the carrots. Using a peeler, remove outer layer of carrot. Chop the green tops approximately two inches from top of carrot. If the carrots are thick, pierce the thick part with a sharp knife. This will allow the carrot to cook evenly.
Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with chopped fresh parsley, season to taste, and serve. Enjoy!
Serves 4 to 6.
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