Black Pepper Roasted Carrots
Recipe by Anna Gill
12 small to medium heirloom carrots, trimmed and cut into three inch pieces
3 tablespoons good green olive oil
2 tablespoons coarsely fresh ground black peppercorns
1. Preheat your oven to 350◦.
2. Place the oil in a small container with the black pepper and mix well.
3. Toss the carrot pieces with the oil and pepper mixture.
4. Place the carrots in a baking dish and roast for approximately 20 to 25 minutes
5. Serve immediately.
Leave a Reply.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.