About all I can say is, darn they are really good if I do say so myself! After I finished photographing them, I ate them. ALL!
When we first talked about doing carrots for this blog, I thought in pot roast, carrot salad, and the usual, but I decided that something new and fresh was in order so I came up with the idea of roasting the carrots and then adding a dressing. So I used part of a dressing recipe that I usually make for a fruit salad. It worked perfectly for the fresh carrots. The sweetness of the honey enhances the sweetness of the carrots.
If you decide not to use the dressing on the carrots, just chop a few of the leaves and add them over the roasted carrots.
Hope you will enjoy the recipe. It’s so easy but has a lot of flavor.
Oven Roasted Carrots
Pre-heat the oven to 400ºF
8 fresh carrots with stems and leaves
Salt and pepper to taste
Cut the carrots from the stems leaving about ½ inch stem on the carrots. Wash several of the stems with leaves to use for garnish and set aside to dry. Brush the carrots clean under running water and dry them. Place the carrots on a foil lined baking sheet. Pour a small amount of olive oil, salt and pepper over the carrots. Rub in the oil mixture until the carrots are coated. Bake for 15 to 25 minutes depending on the thickness of the carrots. You want to take them out of the oven when they are fork tender at the thickest part. Remove to a serving plate or platter.
1 tablespoon warm honey
1 teaspoon apple cider vinegar
1 teaspoon oil
1 tsp or zest of one orange
Spring ephemerals are some of the first plants to flower in the early spring long before most trees leaf out. They tend not to like the heat and will quickly disappear if temperatures get above 80 degrees. Spring ephemerals leaf out, bloom, go to seed, spread themselves about and then enter dormancy; they don't really die. All this happens in a two-month period, making them some of the most efficient of the flowering plants. That is what makes these plants so very special.
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