Printable Recipe
Ingredients
Ingredients
Small Organic Carrots 1 bunch (with tops on so that you can judge for freshness)
Fresh Ginger 1 tsp finely chopped
Garlic 1/2 tsp. minced
Extra Virgin Olive Oil to coat the carrots lightly
Red Wine Vinegar 3 small splashes
Dried Thyme 1 pinch
Dried Tarragon 1/2 tsp.
Salt 3 pinches
Freshly Ground Black Pepper 5-6 grinds
Instructions
Preheat oven to 400 degrees
Wash and scrub the carrots. There is no need to peel the young small tender carrots.
Scrape peeling from small 1 1/2 " piece of fresh ginger, chop very finely.
Mince Garlic
Sprinkle ginger, garlic, thyme, tarragon, salt and pepper evenly over the carrots. Add olive oil lightly coating the tops of the carrots, add the splashes of red wine vinegar. Gently move the carrots around to coat them. Don't worry too much about this because they will get the flavor from baking while covered.
Cover tightly with aluminum foil.
Cook 30-40 minutes covered
Check with fork for tenderness, continue cooking if not quite there. You will want them Almost tender...
When almost tender remove the aluminum foil and cook for 10-15 minutes longer to brown slightly and caramelize them.
I really like this Pomaireware Frog Clay Baker. It is in the shape of a frog with a frog to place inside to let out the steam. It makes everything taste better. My daughter got me this a few years back.
I like that this is a very simple recipe but the flavor is out of this world. Can you believe I didn't add butter to this? I can't!
Try them today!
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