Roasted heirloom carrots with herb salt
Source of Recipe
Aunt Saunny
2 pounds small heirloom carrots, mixed varieties
2 tablespoons kosher or coarse sea salt
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 teaspoons fresh thyme or marjoram leaves
1 1/2 tablespoons olive oil
1. Preheat the oven to 425. Trim ends and all but 1/2 inch of carrot
stems. Scrub or peel carrots.
2. Place 1 tablespoon salt, fennel seeds, peppercorns, and thyme in a
blender or clean coffee grinder. Pulse until finely ground. Transfer
to a small bowl or glass jar. Stir in remaining salt.
3. Place carrots on a large baking sheet; drizzle with oil and
sprinkle with 2 teaspoons seasoned salt. (Reserve remaining salt for
another use.) Toss and spread carrots evenly. Roast, turning twice,
until just tender and slightly browned, 20 to 25 minutes. Serve hot
or at room temperature.
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