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Roasted carrots with salsa verde

  • October 11, 2021

Carrots are almost always the “understudy,” but they’ll take a starring role when you make this simple recipe. They’re so easy to roast in the oven, and with a simple salsa verde, these beauties are elevated to dinner party status. I love them equally well whether they’re warm from the oven, or served at room temperature, making them perfect as do-ahead veggies when guests are expected. Try to find these multi-colored carrots with the tops still attached. They make for a much prettier presentation.

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Roasted carrots with salsa verde
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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.
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Grilled Veggies

  • July 27, 2012
 For those of you with gardens, your zucchini is coming in fast and furious right now, I’m sure. If you haven’t got a garden, they’re plentiful in farmer’s markets too. How to use all those zucchini? I’ve posted lots of recipes on the blog, from stuffed zucchini to raw zucchini salad to  chocolate zucchini cake.  But grilled veggies are great for summertime, especially if you’re having guests. You can make this ahead of time and serve it at room temperature. And sometimes you want something different from the ubiquitous potato salad and oil-and-vinegar-based side dishes. That’s where grilled veggies come in. My favorite is zucchini, because they don’t soak up as much oil as eggplants. Here I’ve combined the zucchini with roasted peppers (instructions here), and a sprinkling of feta cheese. Start with slicing the zucchini rather thick – about 1/4 inch. If the slices are too thin, they’ll scorch on the grill. Thick slices gives the zucchini time to cook on the inside and develop nice grill marks too.
I don’t have a picture for you, but I normally put the slices in a large bowl, season with minced garlic, salt, pepper and fresh herbs – here it’s chives and thyme. Pour some olive oil into the bowl, then mix everything together, using your hands. Place the slices on the grill (don’t stray far, they’ll cook fast) and turn them once, until they’re browned on each side.
Serve them alone, or with roasted peppers, more fresh herbs and a scattering of feta cheese.
Onions are great on the grill too, but to avoid having the rings fall through the grates, I use an aluminum foil pan. Run a little olive oil on each side, then season the same way – salt, pepper and fresh herbs. These take a little longer to brown, but it’s worth the wait for that  caramelized goodness. I use the same technique for grilled tomatoes.
If you have leftovers, so much the better. Grilled veggies are delicious in a sandwich, as a topping for pizza, or added to pasta or rice.
Grilled Veggies
vegetables, like zucchini, eggplants, onions
olive oil
minced garlic
fresh herbs (thyme, chives)
salt, pepper
Slice the vegetables on the thick side (about 1/4 inch). Place in a bowl (not the onions or tomatoes – put them on an aluminum pan and season with the oil, garlic and herbs) Pour some olive oil over the vegetables to coat them, season with the garlic, herbs, salt and pepper. Place on a hot grill and turn once, after the first side has developed nice grill marks. Flip and do the same on the other side.