Bluegrass Herbed Roasted Carrots

Recipes

Feb 16

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

Bluegrass Herbs de Provence

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!)