Recipe: Roasted Carrots with Mustard

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Recipe by Jess Thomson, from Dishing Up Washington. Photo by Lara Ferroni

Nash’s Organic Produce in Sequim, Wash., is known for its sweet, crunchy Nantes carrots, which grow particularly well in cool climates and the alluvian soil that covers the northeastern portion of the Olympic Peninsula that Nash’s calls home. Roasted, they become even sweeter.

You can cut the tops off the carrots entirely, if you’d like, but I prefer to leave about ¾ inch untrimmed — I like how the little green sprouts look, and they’re perfectly edible.

4 servings
8 medium Nantes or regular carrots (about 1¼ pounds), peeled and halved lengthwise

2 tablespoons extra-virgin olive oil
2 tablespoons whole grain mustard
Freshly ground black pepper
1 tablespoon finely chopped fresh dill

What you do:
1. Preheat the oven to 400°F.

2. Mix the carrots, oil, mustard, and salt and pepper to taste together in a casserole dish large enough to hold the carrots in a single layer. Turn the carrots cut sides down, and roast for 25 to 30 minutes, until tender.

3. Sprinkle the dill on top, pile the carrots into a serving

Who wrote this recipe:
Jess Thomson is an award-winning Seattle-based freelance writer and cookbook author. Read the heart-felt story, “The Hardest Thing to Write,” that went along with this recipe on her blog, Hogwash.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.


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