I have a garden! And OMG IT MADE CARROTS! After decades of apartment living, last year I finally moved to a sweet little house with a beautiful, sunny backyard. But it’s still San Francisco, after all, so my first season of gardening was hit or miss. The tomatoes were waterlogged (passive voice, even though I was the one who waterlogged them) and my radish foliage got completely chomped by adorable baby cabbage worms. I was about to add another loss to the tally, when suddenly—that is, eight or nine months after planting the seeds—my garden bed burst forth with dozens of carrots! Fatties! Corkscrews! Jumbo albinos! Stumpy reds! My little niece and I harvested six pounds the other day, and that was from only about four square feet of earth.
Sooooo…what am I supposed to do with six pounds of carrots? I decided to adapt The Lazy Gourmet’s recipe for Rosemary Roasted Potatoes (p.137), swapping potatoes for carrots and adjusting the time a bit. It turns out that this was a very, very good idea. Now all I have to do is sow some more seeds, and in less than one year I’ll be able to make this recipe again.
Adapted from The Lazy Gourmet’s recipe for Rosemary Roasted Potatoes, p.137.
- 2 pounds carrots
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 tablespoons chopped fresh rosemary
- Preheat oven to 400°F.
- If your carrots are not all the same size, cut up the larger ones so that all pieces have a uniform thickness.
- In a baking dish, toss carrots with the oil until thoroughly coated. Spread carrots out a single layer in the dish and sprinkle with salt and rosemary.
- Bake in preheated oven for 30–60 minutes (depending on size of carrots), until carrots are browned and easily pierced with a fork.