The Common Cook: Roasted Farmer's Market Carrots with Fresh Herbs & Ginger

These carrots don't mess around. They are next level carrots. On fleek carrots. Beautiful carrots. You almost don't want to eat them because look at dose colors and dem-herbs-doe, carrots. Street cred carrots.  (Or maybe not.) 

What I can tell you, is that they are delish and will make your kitchen smell like you were cooking for hours, when you really flipped through the latest issue of SHAPE magazine, and did a 30 minute power circuit... 

Like most of what I cook, these are easy and flavorful, because who really has the time to be a normal upstanding citizen and be a French pastry chef? Some of the mysteries of the universe...

ROASTED FARMER'S MARKET CARROTS WITH FRESH HERBS AND GINGER

  • 2 bunches carrots
  • fresh ginger, grated (at least a tablespoon)
  • sprigs of fresh herbs (I used oregano, thyme, and rosemary)
  • garlic salt
  • dried oregano, basil, crushed red pepper
  • S&P
  • evoo (extra virgin olive oil)

Season to your liking, and cook for about 25 minutes at 400 degrees. 

THE COMMON COOKAnna Jepsoncook, the common cook, recipe, food, los angeles, farmer's market, farmers market, carrotsComment