Herb Roasted Baby Carrots from Whitton Farms

Because they’re adorable, that’s why.

Other than as side dishes on some high-falutin* Cooking Channel shows, I had no experience with baby carrots until I bought them on my last trip to the Whitton Farms stand at the Memphis Farmers Market 2 weeks ago. Obviously, I had to purchase them because I purchase anything tiny or orange (Go Vols!), but I was delighted to find out that they are not only cute as crap but really freaking tasty too.

The Chef gave these a good olive oil and herb bath and roasted them until they were like little bite-sized candies. Cooking them at this high temp makes every bit of them soft, right down to their little green hats.

Serve these up alongside the Zucchini Crudo and the Seared Scallops with Mango Vinaigrette and you have an embarrassment of farm-fresh riches. Whitton Farms, you’ve done right by us once again.

3 bunches of baby carrots
salt and pepper to taste
1.5 tbsp chopped herbs (sage and rosemary are great choices and they make the house smell amazing)
olive oil

  1. Preheat oven to 400.
  2. Toss carrot with oil, then salt and pepper, then herbs.
  3. Roast for 20 minutes.
  4. Eat with your hands. So much more fun that way.

*Many thanks to Carly whose blog came up first when I googled “What does the word falutin’ mean?” It does my heart good to know that the pressing Google issues I face are being taken care of by people who I already know.

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5 Comments

Filed under Side dishes, Veggies

5 responses to “Herb Roasted Baby Carrots from Whitton Farms

  1. side dishes are wholesome looking.
    well done,
    keep it up.

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    cheers.

  2. Mare Mare

    I don’t like to cook carrots, but this looks easy enough. I’m gonna give it a whirl.

  3. Pingback: Lemon Sesame Vinaigrette | Nummy Num Num

  4. lindsey

    sounds SO good!

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