1 bunch large carrots
¼ cup olive oil
Salt to taste
Preheat oven to 425° F. Rip the tops off the carrots and set aside for a different use (or for the green sauce, if desired). Place the carrots in a medium-sized cast iron or ceramic baking dish. Add the olive oil and salt and mix to coat evenly. Roast for about 40 minutes or until tender and caramelized.
Meanwhile, make the green sauce (recipes in EMB Spring 2020 issue). When carrots are done, remove from the oven and place on a serving platter. Drizzle with the green sauce. Note: If you are using the carrot tops in the green sauce, blanch them in hot water for 1 minute to tenderize and preserve the green color.
Serves 4–6.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
Jessica Tunis lives in the Santa Cruz Mountains and spends her time tending gardens, telling stories, and cultivating adventure and good food in wild places.
