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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Haricots Verts Almondine, a Thanksgiving side dish

There aren't many dishes that I would change for this year's Thanksgiving dinner, but I thought I would serve Haricots Verts Almondine, in lieu of Garlic Roasted String Beans. 

I had Haricots Verts Almondine for the first time at a wedding reception several years ago, and I never forgot it. It's a simply delicious French String Bean dish.  

In this dish, the French string beans are blanched and then sauteed in butter and olive oil . . . but what makes it amazing is that the string beans are tossed with caramelized minced shallots and toasted almonds, and then the very important splash of fresh lemon juice and zest . . . just takes it over-the-top. 

TIP: Be sure that each and every bite has shallots and almonds . . . and don't be surprised when helping yourself to a second serving ~ you find yourself spooning plenty of EXTRA shallots and almonds for the tasting! YUM!

Although I will be serving Haricot Verts Almondine as a Thanksgiving side dish, it tastes just as delicious alongside a perfect roast chicken for a weeknight dinner.  

With such an easy preparation ~ yielding such great flavors, I promise you THIS French string bean dish will make its appearance at your dinner table for many years to come.

Ingredients

Kosher salt

1/4 cup almonds

1 1/2 pounds haricots verts (French string beans), root ends removed

3 tablespoons unsalted butter

1 1/2 tablespoons olive oil

2 shallots, minced

Freshly cracked black pepper

1/2 lemon, zested and juiced

Preparation

Bring a large pot of salted water to boil.

Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.

Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.

Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.

Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.

bon appetit!

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