Bluegrass Herbed Roasted Carrots
Inspired by the carrots prepared by Connie Lemley and the kitchen staff at Second Street School, the carrot section in Chef Abra Beren’s cookbook Ruffage and our very own Holly Hill Inn garden-grown and hand-mixed herb blend!
Ingredients
1 small bunch local carrots or half of a larger one, save the tops for our carrot top pesto
olive oil
salt
Fresh goat cheese
Toasted garlicky breadcrumbs or chopped toasted nuts for a little crunch at the end
Directions
Preheat the oven to 425°F.
Peel and slice your carrots however you’d like. Connie recommends cutting diagonal slices about ¼ to ½” thick and Chef Abra suggests just cutting them in half the long way (especially if using local organic carrots).
Toss them in olive oil, salt and Herbs de Provence. Spread out on a parchment-lined baking sheet. Roast for 15-20 minutes. Give them a flip and turn halfway through. Ready when soft when poked with a fork or knife.
While still warm, arrange on your favorite platter, dot with goat cheese and sprinkle on breadcrumbs (and some of those lovely green tops for a pop of color!)
Related Content
Carrot Top Pesto
Use this recipe as a guide and let your taste buds and crisper drawer inspire your own unique creation.
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