Roasted Yellow Baby Gourmet Carrots
The carrots can also be tossed together with sliced red onions, fresh rosemary, olive oil, salt, pepper, and garlic pepper, and then roasted until all are nicely caramelized. I’m so loving pulling these little yellow baby carrots out of the garden and cooking them up! Aren’t their green tops pretty? They are so so good and loaded with vitamins and minerals, see below!
Ingredients
  • 1 1/2lbs of 5 inch long baby carrots from Whole Foods storecarefully washed, patted dry, greens cropped to 1 inch above top of carrot (I’ve been roasting them fresh right from our organic garden this year, I grew them from seed planted here in Spicewood in February 2014)
  • 1 medium red onionpeeled, cut lengthwise (root to top) into 8-12 wedges
  • 2 Tbsp olive oil
  • 1teaspoon Tbsp fresh chopped rosemaryor 1of dried rosemary (I grow this fresh so use it and have used fresh dill we have in the garden too on carrots)
  • Garlic PepperI buy this at HEB and use it all the time!
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Preheat oven to 400°F. Gently toss together the carrots, red onion, fresh rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. (I use my Pampered Chef Stoneware bar pans or the Small Ridged Baker shown if I have a small batch) Sprinkle with kosher salt and garlic pepper.
  2. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned. I then sautéed them in grass fed butter on the stove top in an iron skillet and sprinkle with fresh dill if not using rosemary.
Recipe Notes

This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, and Manganese.

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3026/2#ixzz33gXtZfKa

These are also some organic red potatoes we planted here in Spicewood Texas on February 20, 2014, and pulled out yesterday June 3rd.  They are so yummy good steamed up and topped with some grass-fed butter!  I’m getting hungry, are you?!

Enjoy the Journey!
Sue

GlutenFreeLadyChef

 

Gluten Free Lady www.glutenfreelady.com
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