A Market produce vendor had the coolest looking display of gorgeous carrots this Saturday, I just had to snap a few photos. A few bundles of these natural works of art were snapped up too. 2 to give, 1 to roast.
I was looking for a veg to roast to go along with a big pot of risotto I was planning to make for dinner Saturday night. These would fit the bill. Here is the simplest way to roast whole carrots. 400 degree oven. Peel carrots but leave them whole. Lay them on a baking sheet. Drizzle with olive oil and salt. Mix them around so they are evenly coated. Roast in oven for half an hour, more or less, depending on the girth of the carrots. They will be a bit caramelized and super sweet. So easy. So good.
I could not pass up putting a bunch of these in a cello bag for gifts for our friends Peg & Camilla who own the shop fini next to the WK Fine Living shop in the Market. The clear bag just the right wrapping to see the colorful carrots, tied off with an orange striped ribbon.
Sending safe thoughts & prayers to all of you East coast readers. Much love, Ted