Orange-Roasted Carrots

This recipe roasts carrots with orange slices — including the peel — plus non-sweet spices.  This results in caramelized carrots that are tangy with a slight citrus bitterness.  You can remove the orange slices after cooking or leave them in for extra flavor and texture contrast.

Heat the oven to 425.

Cut 1 navel orange in half, then cut one half in quarters.  Thinly slice the quarters into triangles.  Juice the unused half and reserve for the end of the recipe.

Wash 6 carrots, then cut into 1/2″ slices on the diagonal.  Slices should be 1-2″ long.

Toss the carrots in a bowl with the oranges, 2 T. olive oil, 3/4 t. salt, 1/2 t. chili powder, and black or white pepper to taste.

Arrange in a single layer on a baking sheet and roast until nicely browned on one side, about 15 minutes.  Flip the carrots and continue roasting until they are browned, 20-30 minutes more.  When the pan is still very hot, sprinkle with the juice from the 2nd half of the orange and stir to coat.

CLICK HERE FOR MEMBER NEWS

A Shout-Out to the Production Crew

On our farm, “the harvest” is a daily, never-ending activity that involves the majority of our team’s time and energy. Picking the crops, washing them, sorting them and packing them is a year-round activity. Anyone who calls this “unskilled labor”, … Continue reading

The Revenge of the Fungi

The use of antibiotics in conventional livestock production has made meat cheap and abundant, but it has also contributed to the spread of antibiotic-resistant bacterias like E. Coli and Salmonella. Now, a new drug-resistant pathogen is spreading rapidly through hospitals … Continue reading

Foraging in our own Fields

During the fall, spring, and winter I enjoy foraging for wild mushrooms in our fields as well as the surrounding woods. We don’t get many of the exciting varieties that Bay Area mushroom hunters treasure, like chanterelles or morels. But … Continue reading