Serves 4 to 6
1 pound small heirloom carrots, washed and trimmed
⅓ cup Connecticut maple syrup
1 tablespoon olive oil
1 tablespoon freshly ground black pepper
½ teaspoon salt
3 tablespoons fresh orange juice
2 tablespoons orange zest
1. Preheat oven to 350º.
2. Put the syrup, olive oil, pepper, salt, juice and a teaspoon of the zest into a heavy-duty re-sealable plastic bag and mix thoroughly.
3. Add the carrots and allow them to sit for 30 minutes.
4. Place the entire contents of the bag into an oven-proof baking dish and roast for 40 to 50 minutes. The timing is dependent on the carrot size, so test toward the end. They should be tender throughout.
5. Remove dish from the oven and sprinkle with the remaining zest. Serve.
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.