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, nuts to give it an extra crunch. Adding vinegar in the end is an old trick to open the palate and enhance the present flavors even more. I transferred the whole carrots to a plate. You can also slice them into bite-size pieces or cut them lengthwise.
Ingredients for 2 persons
10 thin baby carrots
1 tbsp unsalted pistachio nuts
1 tsp sesame seeds
1 tbsp red wine vinegar
Carefully rinse or brush the carrots under running tap water to get rid of the sand. Don't peel them. Place them on an oven tray. Sprinkle with the pistachio nuts. Season with pepper and salt. Drizzle generously with olive oil. Place the carrots in a preheated oven at 356°F (180°C) for 1 hour. Don't stir or turn them while roasting. Take the tray out of the oven and let the carrots cool at room temperature for 15 minutes. Right before serving sprinkle them with the vinegar and sesame seeds.