ROASTED HEIRLOOM CARROTS WITH HERB SAUCE
by Susie Quick
Herb salt is easy to make and adds subtle flavoring to vegetables, fish, and chicken. Keep the leftover in a jar in the refrigerator and use a pinch at a time to season food at the table.
Preparation time 10 minutes
Serves 6 to 8
Adapted from Organic Style magazine
Ingredients
2 pounds small heirloom carrots, mixed varieties
2 T kosher or coarse sea salt
1/4 t fennel seeds
1/4 t black peppercorns
2 t fresh thyme or marjoram leaves
1 1/2 T olive oil
Instructions
1. Preheat the oven to 425°. Trim ends and all but ½ 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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