Roasted Vegetable Medley
This week's farm share included a bunch of tiny little new carrots -- about a quarter inch at their fattest -- and some more garlic scapes. I also had a bunch of beautiful purple scallions from last week's share waiting to be used. From these I made a quick, easy medley of roasted vegetables that took full advantage of the sweetness and tenderness of the little carrots. It made a great accompanyment to the seared striped bass steaks we had the same night.
Roasted Vegetable Medley
1 bunch tiny new carrots
1 bunch purple scallions
2 or 3 garlic scapes
2 cloves garlic, peeled and sliced
2 T chives, minced
salt, hot sauce to taste
olive oil
I found that the tiny carrots needed only washing and trimming, since the skin was still tender and sweet. I also left the little roots on the carrot, mostly for visual interest. Trim the roots from the scallions and remove the outer layer. Remove the woody ends of the scapes and then cut in 2 - 3" pieces. Toss the vegetables with the sliced garlic, chives and a tablespoon or two of olive oil. Roast in a preheated 350º oven about 30 minutes, or until just tender. Season to taste with salt and hot sauce.
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Nice medley.
Paz
Posted by: Paz | July 21, 2006 at 02:38 PM
i absolutely love roasted carrots! i used to hate carrots ever since i was little but once i tried roasted farmer's market carrots i was hooked. but your carrots are so beautiful. i haven't seen any that small in a long time.
Posted by: yoony | July 21, 2006 at 04:05 PM
Inspirational ... I'd never have dreampt of this combination of veggies!
Posted by: Dianne | July 22, 2006 at 05:23 AM
This looks so good!
Posted by: Danielle | July 22, 2006 at 10:25 AM
This looks delicious! I'm a big fan of roast veggies. I'll often make a large quantity of them to serve as the week's take-to-work lunch, adding white beans or French lentils for protein and a little best-quality Italian sugo to keep them from drying out after a few days in the fridge.
Posted by: May | July 24, 2006 at 04:44 PM
Stephen,
I bought some baby carrots at the farmers' mkt the other day and did a quick saute and glaze with port.
Posted by: kevin | July 24, 2006 at 07:11 PM
And why didn't we grow up eating veggies this way. These are so fabulous! My "kids" love these but they're in their 30's. Do little kids eat these?
Gorgeous post!
Congrats on the win!
Posted by: Tanna | July 28, 2006 at 09:38 AM
I am a big fan of roasted vegetables, but did not know what a scape was. Thanks to you, I am a bit wiser. Enjoy your site.
Posted by: Sue | August 11, 2006 at 02:18 PM