So guys, I grew these carrots... it's a pretty big deal and I am so proud! In honor of my darling heirloom carrots, I thought a carrot recipe was in order. A celebration of carrots, if you will. Today I decide to roast these babies with some paprika, scallions, sea salt and topped them with fresh cilantro... delicious! I have to be honest though,the carrots I roasted for this recipe were not the carrots I grew. My cute carrots were just a bit to small and better suited to snacking, hopefully next year I can get a bigger bunch! But anyway, about the carrot recipe at hand, this is so yummy and the perfect quick side for a weeknight dinner. I just picked up a couple bunches of carrots at the store and within 30 minutes I was snacking on warm, sweet, caramelized carrots!
Roasted Carrots
about 10 carrots
drizzle of olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/2 teaspoon paprika
5 chopped scallions
fresh cilantro
To start, peel your carrots and chop them into manageable pieces. Next, throw them on a sheet tray and drizzle with olive oil. Sprinkle with the paprika, sea salt, garlic salt, and pepper and toss with your hands so all the carrots are coated with the spice mixture. Lastly, sprinkle with about half your chopped scallions before popping them in a 400 degree oven for 15- 20 minutes. When the carrots come out all caramelized and bubbly, sprinkle them with the remaining chives and a bit of fresh cilantro. Serve immediately!
