Roasted Heirloom Carrots With Herb Salt
- 2 pounds small heirloom carrots, mixed varieties
- 2 T kosher or coarse sea salt
- 1/4t fennel seeds
- 1/4t black peppercorns
- 2 t fresh thyme or marjoram leaves
- 1 1/2 T olive oil
- 1. Preheat the oven to 425u0b0. Trim ends and all but 1/2 inch of carrot stems. Scrub or peel carrots.
- 2. Place 1 tablespoon salt, fennel seeds, peppercorns, and thyme in a blender or clean coffee grinder. Pulse until finely ground. Transfer to a small bowl or glass jar. Stir in remaining salt.
- 3. Place carrots on a large baking sheet; drizzle with oil and sprinkle with 2 teaspoons seasoned salt. (Reserve remaining salt for another use.) Toss and spread carrots evenly. Roast, turning twice, until just tender and slightly browned, 20 to 25 minutes. Serve hot or at room temperature.
heirloom carrots, t, fennel seeds, black peppercorns, thyme, t
Taken from www.epicurious.com/recipes/member/views/roasted-heirloom-carrots-with-herb-salt-1258008 (may not work)