6 to 10 heirloom carrots, peeled and quartered into similar sized pieces
¼ to ⅓ cup extra-virgin olive oil
¼ cup pure maple syrup
⅛ teaspoon freshly grated nutmeg
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper
Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving.
NOTE: This recipe works beautifully with parsnips too.
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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.