This roasted carrots recipe was a shear luck creation. Last Saturday morning I was back at the local farmer's market here in town and since the weather was surprisingly mild I strolled around a bit longer than usual. My happy feet took me to a shadier corner where I discovered quite a few interesting stalls selling exquisite cheeses, fresh oysters and gorgeous rye breads. But what caught my eye in the end was a very small stall displaying organic vegetables with the most incredible colors. I still needed an idea for a delicious side dish so I grabbed this bunch of lovely thin, bright and fresh baby carrots and assured myself I would somehow find a way to prepare them at home.
I decided to keep the dish very simple in order not to overpower the subtle flavor of the young carrots. A sprinkle of olive oil of course, pepper and salt right before they go into the oven to roast. Dressed them with a good spoonful of creamy homemade lemon and coriander butter. Lovely.
Ingredients for 4 persons
1 ½ lb (675 g) carrots
1 tbsp lemon zest
2 tbsp fresh coriander, chopped
3 tbsp olive oil
3 tbsp butter, soft
1 small garlic clove, mashed
Peel, clean and trim the carrots. Cut them up into bite-size pieces.
Transfer them to a high pan and fill it with cold water. Season with a pinch of salt. Place the pan over high heat and bring the carrots to a boil.
Once the water is boiling, cook the carrots for 3 minutes. Then drain the carrots and pour them in a large mixing bowl. Add the olive oil and season with a pinch of pepper and salt.
Stir the carrots well. Line a baking tray with baking paper and arrange the carrots on it in one layer.
Then roast the carrots in a preheated oven at 428°F (220°C) for 30 minutes. In the meantime combine the soft butter, lemon zest, garlic (mash the peeled garlic clove finely under the blade of your knife) and the freshly chopped coriander. Season with a pinch of pepper and salt.
Stir the butter well.
Chill the butter in the fridge for now until needed later on. Once the carrots are roasted, remove them from the oven.
Transfer the carrots to a large serving bowl and add half of the lemon butter.
Stir well until the butter is completely melted and the carrots are nicely coated. Check the seasoning and add extra pepper or salt to taste if necessary. Chop the remaining butter up and sprinkle it on top of the hot carrots. Serve immediately.