roasted carrots . . . from farm stand to table, part 2

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.

Ingredients

12 carrots

3 Tablespoons olive oil

1 1/4 teaspoons salt

1/2 teaspoons freshly ground black pepper

2 tablespoons fresh parsley, chopped

Preparation

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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carrots . . . from farm stand to table

The kids and I ventured to our local Farmer's Market this morning and found so many treasures. I love strolling through and sampling seasonal fresh fruits and vegetables. I've also found that it's a great way to get my little ones to try new things (which is quite hard to do).

I bought these gorgeous, slender carrots for 75 cents a bunch! 

Their lush green tops and bright orange roots are always a favorite of mine. 

You're probably wondering about the unique centerpiece? I displayed them in a glass vase like this one for the first time three years ago at my oldest daughter's garden party. Almost all of her friends didn't know that carrots have lush green tops. Since then, I make it a point to serve them this way. Aren't they beautiful? 

  

Oh, and here's a peak at a few more of today's Farmer's Market finds . . . 

Do you see the Meyer lemons? I made a beautiful Lemon & Honey Tart today. I can't wait to share the recipe and photos with you. It's surely one of the desserts I plan to serve on Easter Sunday.

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Simply Suzannes at Home 

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