Carrots - Ingot
Carrots - Ingot
I seem to have good luck growing carrots. These ones I grew from seed…and man-oh-man, carrot seeds are tiny. There was not a chance that I was going to be able to plant ‘one seed at a time’. I ended up tilling the soil, sprinkling the seeds over the top and spreading about a 1/4” of soil over top. Then I followed the directions on the back of the packet, especially the part about keeping the surface damp during the long germination period.
What I didn’t do was ‘thin the carrot seedlings’ to 1.5” - 4” apart. I just let them all grow randomly together and they turned out great :)!!
Below is a bunch I harvested for our Thanksgiving dinner.
Garlic Roasted Carrots Recipe
Special Note: Carrots are the best fresh from the garden but make certain to give yourself a little extra time to clean them…it takes a few washings to get all the dirt off.
Ingredients:
3 bunches of carrots
6 cloves of fresh garlic, crushed through a garlic press
1/3 c. olive oil
1 tsp Kosher salt
1 tsp fresh ground black pepper
1/2 tsp dried rosemary
Instructions:
Heat oven to 475 degrees F.
Thoroughly wash soil from carrots (With carrots from the garden, I used a hose to get rid of the bigger clumps of soil and drained the run off into the garden. I followed this with a couple more washes at my kitchen sink). If your carrots are store bought, peel carrots.
Cut carrots into desired consistently sized pieces.
Lay carrots out on a clean kitchen towel to dry thoroughly. This step is important for the carrots to form a crispy coating.
In a large mixing bowl, combine olive oil and crushed garlic.
Add carrots to above and toss to coat with garlic and olive oil.
Add salt, pepper and rosemary to above (give the rosemary a squeeze in the palm of your hand to break the larger pieces and release the rosemary essence). Toss to coat.
Spread in a single layer on a roasting sheet and put in hot oven.
Roast for about 20 minutes, or until desired level of crispy coating is achieved.
Remove from oven and enjoy :).
