Just 5: In the Kitchen with Anna Carl of The Yellow Table

Just 5: Garlic Roasted Carrots from The Yellow Table  |  The Fresh Exchange

Ahhh we’re back. Yeah that’s right Just 5 has spun back in to the blog mix and I couldn’t be more excited to bring you more versions of Just 5 that are in the kitchen with those who inspire me. I have lined up a ton more talented bloggers, creatives, and chefs to bring you simple, whole ingredient, and don’t break the bank recipes. You will still see my own spliced in from time to time don’t worry!

So when I asked Anna Carl of The Yellow Table if she would help a friend out she told me she wanted to roast multi-colored carrots so of course I was sold. Anna is one of the most inspiring people I am lucky enough to collaborate with regularly. We met through our friend Amy of Parker Etc when I was in NYC last August. Since then we have shared many meals together and become very good friends. Anna is active about eating healthy and recently ran a series called March Wellness where she encouraged healthy habits through food, routine, and exercise. If you did not see you should check it out. When Anna is not writing she is cooking and prepping on the sets of food magazines and books as well writing stories for publications like NYT, Bon Appetite, Travel and Leisure and the list goes on. She is a true talent.

So that may explain why I am so excited to share this simple, easy, go-to recipe that will make your mouth water!

Just 5: Garlic Roasted Carrots from The Yellow Table  |  The Fresh Exchange

Here is what you will need:

Two bunches of carrots (preferably multi-colored), rinsed and scrubbed, greens trimmed
1 to 2 tablespoons olive oil
Juice of 1/2 orange
6 to 8 thyme springs
4 garlic cloves, crushed
Sea salt + pepper, to taste

Just 5: Garlic Roasted Carrots from The Yellow Table  |  The Fresh Exchange

Let’s turn those pretty beauties into something yummy! First of all preheat the oven to 450 degrees.

Make sure you have washed and scrubbed your carrots and cut off the long greens on top. Feel free to leave a little green for aesthetics.

Just 5: Garlic Roasted Carrots from The Yellow Table  |  The Fresh Exchange

Arrange the carrots uncut on a shallow roasting pan or sheet tray. To keep the tray cleaner you can cover the tray in aluminum foil! Then drizzle the carrots with the orange juice and olive oil. Scatter the garlic cloves and thyme sprigs throughout the tray on and around the carrots. Season as you wish with salt and pepper and toss lightly together.

Just 5: Garlic Roasted Carrots from The Yellow Table  |  The Fresh Exchange

Cover the pan with aluminum foil and roast for 25 minutes, or until tender. Remove the foil and let cook an additional 10 minutes or until beginning to brown. Season with salt and pepper to taste. Serve warm or room temperature.

Just 5: Garlic Roasted Carrots from The Yellow Table  |  The Fresh Exchange

Happy Thursday friends! Don’t forget to check out Anna’s blog The Yellow Table for more awesome recipes.

 

All photos are courtesy of: Signe Birck

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20 Responses

  1. Yes! We have AMAZING ‘trio” colored carrots up here in Alaska.Ive done that recipe a few times-almost exactly..except for the o.j…which would be great, cuz it carmelizes better.
    Ive also done that w/ kale…or even swiss chard. Follow your same recipe–except add kale , chard or even collards at the 1/2 way marrk. I have used fresh squeezed lemon juice, & balsamic…SO GOOD!

  2. Pingback: Peter Nappi Blog

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Bringing us back to nature through the garden and community.

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