Honest Farm Roasted Heirloom Carrots
Roasting carrots and other root vegetables caramelizes their sugars, making them sweeter. You can also use thickly sliced larger carrot ‘chips’ instead of small carrots for this recipe. This herb salt is easy to make and adds subtle flavoring to vegetables, fish, and chicken. Keep the leftover in a jar in the refrigerator and use a pinch at a time to season food at the table.
Serves 6 to 8
2 pounds small carrots, mixed varieties
2 tablespoons kosher or coarse sea salt
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 teaspoon fresh thyme or marjoram leaves
1 1/2 tablespoons olive oil
1. Preheat the oven to 425°. Trim the ends and all but 1/2-inch of the carrot stems. Scrub or peel the carrots.
2. Place 1 teaspoon salt, fennel seeds, peppercorns, and thyme in a blender or clean coffee grinder. Pulse until finely ground. Transfer to a small bowl or glass jar. Stir in the remaining salt.
3. Place the carrots on a large baking sheet. Drizzle with the oil and sprinkle with 2 teaspoons of the seasoned salt. (Reserve remaining salt for another use.) Toss and spread the carrots out evenly. Roast, turning twice, until just tender and slightly browned, 20 to 25 minutes. Serve hot or at room temperature.
