How to grow and prepare carrots
A chef and a gardener team up to give advice on growing and cooking carrots. Included is an easy recipe for roasted carrots with a sweet and tangy dressing.
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Preheat the oven to 400 degrees F.Skip to next paragraph
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Cut the carrots from the stems leaving about one-half inch of the stems on the carrots. Wash several of the stems with leaves to use for garnish and set aside to dry. Brush the carrots clean under running water and dry them.
Place the carrots on a foil-lined baking sheet. Pour a small amount of olive oil, salt, and pepper over the carrots. Rub in the oil mixture until the carrots are coated.
Bake for 15 to 25 minutes, depending on the thickness of the carrots. You want to take them out of the oven when they are fork tender at the thickest part. Remove to a serving plate or platter and pour dressing over. Serves 4
1 tablespoon warm honey
1 teaspoon apple cider vinegar
1 teaspoon oil
1 teaspoon orange zest, or zest of 1 orange
Mix all ingredients together and pour over the roasted carrots. Place the washed stems and leaves at the top of the carrots for presentation. Serve.
Linda Weiss and Anne Moore, who blog at Diggin' It about food and gardening, met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."