Rosemary Carrots

I’ve never been a big carrot guy, but the color of these at the farmers’ market made me do it. I’ve seen carrots cooked in a similar manner at a lot of places around town.  I definitely will do these again–they end up being surprisingly sweet with a nutty crunch.

#1If you wash them well, peeling them absolutely perfectly will not matter.#2Almost as red as beets in parts.#3Be generous with the rosemary. #4Simple dish, but great flavor.  I like mine still pretty crisp on the inside.

INGREDIENTS
– 2 lb. carrots
– 1 bushel rosemary
– 1 tsp. paprika
– 1 Meyer lemon
– Glug of olive oil
– Sea Salt & Pepper

DIRECTIONS

1) Wash rosemary, carrots and Meyer lemon.  Peel carrots.  Halve carrots, then cut lengthwise to expose two faces.

2) Remove rosemary leaves and roughly dice.  Toss rosemary and paprika onto carrots and top with a generous amount of olive oil.  Add juice of one half of the Meyer lemon and top with sea salt and fresh pepper.  Toss and mix well.

3) Place the carrots onto a baking sheet lined with aluminum foil.  Bake for 20 minutes at 430 F.  Remove from oven and top with the other half of Meyer lemon juice and some fresh pepper.  Enjoy.

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