Recently, over the last few weeks at my local farmers’ market. gorgeous, long and thick, tender-all-through Danvers carrots have been my pick-of-the-day. They’re perfect for roasting as you would other root crops like beets; for that matter you can cook beets the same way. Coupling roasted carrots with pickled limes makes for a scintillating side to accompany meats, fish, poultry, or a vegetarian main dish.
Serves 6 or so
3 large carrots, such as Danvers or Nantes
Extra-virgin olive oil
Kosher or sea salt
1. Preheat the oven to 350° F. Lightly oil a rimmed baking sheet.
2. Peel the carrots and cut them in half lengthwise. Place them on the baking sheet, drizzle a little olive oil over the top, turn to coat them all around. Pour a few tablespoons of water into the pan and lightly sprinkle the carrots with salt. Cover–loosely is okay– and bake until the carrots are tender, 30 to 40 minutes. Serve warm or cold garnished, e.g. with pickled limes and chopped fennel frond or dill.