Roasted carrots with salsa verde
Author: Ciao Chow Linda
Ingredients
  • 1 bunch of carrots (preferably multi-colored) with the stems intact
  • olive oil to drizzle
  • seasoned or herbed salt (preferably homemade)
  • freshly ground black pepper
  • FOR THE SALSA VERDE:
  • ¼ cup olive oil
  • a handful of minced parsley
  • one large garlic clove, minced
  • 1 tablespoon capers
  • coarse sea salt
Instructions
  1. Trim the carrots, leaving a bit of green stem at the top.
  2. Wash the carrots well, but do not peel.
  3. Cut the carrots in half, lengthwise.
  4. If they are especially large, you may want to cut them in half again.
  5. Place the carrots in a roasting pan and drizzle with olive oil.
  6. Toss the carrots in the pan to make sure they are evenly coated.
  7. Sprinkle with the seasoned salt and black pepper.
  8. Roast in a preheated 425 degree oven for 20-30 minutes, or until you can pierce the carrots easily with a fork.
  9. Remove from the oven and either pour the salsa verde over them and serve immediately, or at room temperature.
  10. FOR THE SALSA VERDE:
  11. Mince the parsley finely, adding the garlic, capers and sea salt while you are mincing with a sharp knife.
  12. Add the olive oil to the minced ingredients and pour over the carrots.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2021/10/roasted-carrots-with-salsa-verde.html