1 hour ago
Wednesday, March 3, 2010
I am one of those people that walks down the produce aisle and gets excited at the prospect of what I might find.
Ok, don't judge.
This week I found these beautiful baby carrots, white, purple and orange.
I remember someone told me that I didn't have to peel these, to soak them, and then scrub the hairy exterior off.
So, I cut the pretty leafy tops off and soaked the beauties for about an hour in cold water, changing the dirty water twice in between.
Then I rubbed the carrots in a dish towel and most of the hairy stuff came off.
Roasted Baby Carrots w/ Thyme:
Lay the carrots (make sure they are not wet, or they will steam) on a baking sheet and toss with a little olive oil and kosher salt.
Sprinkle with a tablespoon of fresh thyme leaves and roast in a 375F oven for 30 minutes, shaking the pan once or twice during the roasting time.
They are done when they start to caramelize.
Each color carrot had a unique flavor, the white French baby carrots tasted like candy, the purple ones were spicy, and the orange ones were a bit tart.
You can use this method to roast regular old Bugs Bunny carrots, that have been peeled and sliced thick on the diagonal.
Dill is also a nice herb that goes well with carrots.