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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Yum! I love roasted carrots. This looks delicious.
ReplyDeleteHi Shailynn, Thanks so much for coming by!
DeleteI love anything roasted :0)
Have a great weekend,
Suzanne
Your roasted carrots would look so elegant on an Easter dinner! Thanks so much for sharing on our Show-Licious Craft & Recipe Party! Please join us again next week!
ReplyDelete~ Ashley
These days I'm loving any roasted vegetable and wonder why we didn't start preparing them that way long ago.
ReplyDeleteYum! Can't Wait to try this.
ReplyDeleteoh these look so super yummy! I love the idea of leaving some green on, definitely looks classy and yet fun!
ReplyDeleteWhat a delicious way to get more veggies in my diet! These look awesome! Just pinned it to my veggie board. Maybe now I'll eat a little healthier!
ReplyDeleteHello, These look so pretty and healthy! I love carrots and I was just looking for a simple yet elegant way to prepare carrots, and Taaada! Just pinned this one!
ReplyDeleteBeautiful blog....
Blessings, Roxy
These carrots look lovely!
ReplyDeleteSo delicious and simple. And perfect for a pretty Easter table! Thanks for sharing at Fridays Unfolded! Pinned!
ReplyDeleteAlison
Nancherrow
These look so good and perfect for an Easter dinner! Pinned!
ReplyDeleteCathy
www.threekidsandafish.com
I roast carrots the same exact way and they are delicious! (Although yours look way prettier!)
ReplyDeleteAngela @ Number Fifty-Three
LOVE! I featured you on my blog for my Best of the Internet series! Head over and check it out! http://mommylikewhoa.com/2014/04/best-internet-volume-6/
ReplyDeleteThese look delicious! I do appreciate you sharing with Home and Garden Thursday,
ReplyDeleteKathy
Wow that does look really elegant, and I love that fork! I love how something so simple as leaving the green tops on can really jazz up a dish. Thanks for sharing with us on Snickerdoodle Sunday.
ReplyDeleteWhat a great way to cook carrots. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!
ReplyDelete