Monday, March 1, 2010

Roasted Carrots and Tarragon

This is a great pairing of flavors, an idea I picked up from my friend Karen.


2 large organic carrots (or as many carrots as you would like)
olive oil
dried tarragon*
salt & pepper

Preheat the oven to 375

Peel the carrots and slice

Top with olive oil, plenty of dried tarragon and salt and pepper

Bake for about 25 minutes or until the carrots are nicely softened and sweet.

*Note:  I grew tarragon this summer.  Once the plant was on its last legs I cut off the branches and dried them out.  I stored the tarragon in a glass jar and it has gotten me through to the spring.  Almost time for new plants!

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