Ingot Carrots: From Garden to Table, Garlic Roasted
Carrots - Ingot
I seem to have good luck growing carrots, and these beauties were no exception. I grew them from seed—which, by the way, is no small feat because carrot seeds are tiny. Seriously, there was zero chance I was going to plant them one at a time. Instead, I tilled the soil, sprinkled the seeds over the top, and covered them with about ¼” of soil. Then, I followed the instructions on the packet, paying special attention to keeping the surface damp during the long germination period.
Now, one thing I didn’t do? Thin the seedlings to the recommended 1.5” - 4” apart. I just let them grow randomly together, and guess what? They turned out great!
Below is a bunch I harvested for our Thanksgiving dinner, and let me tell you, they were extra special knowing they came straight from my garden to the table.
Garlic Roasted Carrots Recipe
✨ Special Note: Freshly harvested carrots are the best—but give yourself extra time to clean them. It takes a few washes to get all the dirt off (trust me!).
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 🙂.
These roasted carrots are simple, flavorful, and the perfect side dish for any meal. Whether from the garden or the grocery store, this recipe brings out the best in this humble root vegetable. ❤️🥕✨
