With the falling leaves and cooler weather, I start to think about all the great food that we eat during the Fall season. As the weather cools, I turn to comfort foods such as roasted vegetables, stews, soups, and hearty meats. Nothing beats the taste of a perfectly roasted vegetable though! Well, except for maybe a freshly picked one!
During the Fall and Winter, I will make roasted vegetables on a weekly basis. They are easy to make, delicious, and make your house smell amazing. You can use any combination of root vegetables and herbs. Roasted carrots are my absolute favorite and something the entire family will eat. Honestly, there is nothing better than a perfectly roasted carrot because it brings out their natural sweetness.
My Carrots Provençal are so easy to make and they look beautiful. All you need are a few simple ingredients to make these.
2 bunches of organic carrots, with stems
1/2 T olive oil
1/2 t Herbes de Provence
Fresh cracked white pepper
Coarse sea salt
Organic carrots are wonderful but they are often very dirty. Make sure to scrub the carrots well, especially near the stem to get all that dirt off. I love roasting the organic whole carrots without peeling them (make sure to do this only with organic or fresh from your garden) but you can peel the carrots if you prefer and they will still turn out amazing.
Once you have washed all of your carrots and dried them well, trim the stems so that they are all about the same length. Make sure to remove any bad stem pieces and any leaves. You will also want to remove any stringy root pieces at the tip of the carrots. Just trim this with a quick clip of the scissors.
Preheat your oven to 400 degrees. Grease your baking pan with olive oil and place your carrots into the pan in an alternating pattern so that you can maximize space.
Using a basting brush, coat the carrots with olive oil, turning to coat all sides of the carrots. If you don’t have a basting brush, you can use your fingers to rub the oil onto the carrots.
Sprinkle the carrots with Herbes de Provence and a pinch of sea salt. Using a pepper grinder, sprinkle a dash of white pepper over the carrots.
Roast the carrots in a 400 degree oven for about 30 – 45 minutes or until tender, making sure to turn the carrots at the halfway point.
Serve the carrots as a side dish with your favorite Fall meal. If you prefer sweeter carrots, you can warm a bit of real maple syrup and coat the carrots after they get out of the oven. Leftovers can be reheated or chopped up and served cold over a salad. Leftover carrot chunks are one of my favorite salad toppings!