Cook Local – Roasted Carrots with Mint
Recently my hubby and I did some traveling. We visited New Mexico and while we were there, we went to the Santa Fe Farmers Market. In a word, it was AMAZING – The Santa Fe Farmers Market is one of the top 10 Markets in the United States!
But our Farmers Markets here in Fresno are amazing too! Even though it’s fall our markets still have MANY delicious vegetables and fruit to choose from! Carrots, squash, onions, tomatoes, peaches and plums – the list is endless! Food always tastes better when it’s fresh and shopping at the farmers market supports our local economy and the food just tastes better!
One of the ideas I took away from the market in Santa Fe was one of the most simple but delicious recipes I’ve shared in a long time. And it’s a recipe you can easily pick up just two ingredients at YOUR local farmers market. Carrots and mint. That’s it! You’ll have everything else you need which is olive oil, salt and pepper.
And it’s completely delicious!
If you’re thinking ahead for the holiday, put these two ingredients on your list. Better yet, make it first so you know just how fabulous simple roasted vegetables can taste.
Isn’t this dish beautiful? Here, I used white and orange carrots, but you can use whatever color you find at the market.
You’ll just want to clean them well, peel (if desired I usually do not) and slice them into small coins.
Drizzle with salt and pepper
Roast for 25 minutes at 400 degrees.
Remove from the oven, sprinkle with fresh mint and devour!
It’s fabulous and simple!
- 3-4 carrots
- 1 tablespoon mint
- 1-2 tablespoons olive oil
- salt & pepper
- Preheat the oven to 400 degrees.
- Clean the carrots. Slice them into small coins. Drizzle with olive oil, sprinkle with salt & pepper. Place in the preheat oven for 25 minutes total until the edges are golden and the carrots are tender. Give them a good stir af 15 minutes – place them back in the oven for another 10 minutes.
- Clean and chop the mint.
- Remove from the oven and place on a platter. Sprinkle with mint and serve.
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