Roasted carrots with salsa verde

Carrots are almost always the “understudy,” but they’ll take a starring role when you make this simple recipe. They’re so easy to roast in the oven, and with a simple salsa verde, these beauties are elevated to dinner party status. I love them equally well whether they’re warm from the oven, or served at room temperature, making them perfect as do-ahead veggies when guests are expected. Try to find these multi-colored carrots with the tops still attached. They make for a much prettier presentation.

Roasted carrots with salsa verde

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1 bunch of carrots (preferably multi-colored) with the stems intact
• olive oil to drizzle
• seasoned or herbed salt (preferably homemade)
• freshly ground black pepper
• FOR THE SALSA VERDE:
• 1/4 cup olive oil
• a handful of minced parsley
• one large garlic clove, minced
• 1 tablespoon capers
• coarse sea salt

Instructions

1. Trim the carrots, leaving a bit of green stem at the top.
2. Wash the carrots well, but do not peel.
3. Cut the carrots in half, lengthwise.
4. If they are especially large, you may want to cut them in half again.
5. Place the carrots in a roasting pan and drizzle with olive oil.
6. Toss the carrots in the pan to make sure they are evenly coated.
7. Sprinkle with the seasoned salt and black pepper.
8. Roast in a preheated 425 degree oven for 20-30 minutes, or until you can pierce the carrots easily with a fork.
9. Remove from the oven and either pour the salsa verde over them and serve immediately, or at room temperature.
10. FOR THE SALSA VERDE:
11. Mince the parsley finely, adding the garlic, capers and sea salt while you are mincing with a sharp knife.
12. Add the olive oil to the minced ingredients and pour over the carrots.

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