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
By Kate Karam, Monrovia,
Photographs courtesy of Monrovia
We love vines for all the garden problems they help to solve (covering things up, blocking things out, making the kinda ugly, pretty) but climbing vines–whether those that cling by aerial rootlets, or those that need the support of a trellis or other structure–are also a welcome sight for wildlife passing through.
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