It’s happened. The slippers came on this morning; there’s a decided chill in the air. Suddenly fresh, crisp salads don’t sound as appealing as warm, roasted veggies. Yes, roasted. When we were first learning to cook, steaming was all the rage. So healthy! Maybe, but also lacking in flavor (and, quite frankly, joy). Roasting was a revelation, carmelized vegetables an epiphany. Pan or oven roasted, with some olive oil, kosher salt and fresh ground pepper, hard, crunchy vegetables give way to sweet, melting flavor bombs. Works great with beets, potatoes or any other root veggie.

Today’s recipe is for Rosemary Carrots. Hang on to the recipe for next week and beyond when carrots will be in CSA boxes. If you’ve hated cooked carrots growing up, this is especially for you 🙂 Wash 2lbs of carrots (scale up or down), and cut at 1/2″ intervals on the diagonal. Peel or not, as needed. Heat 2 Tbsp oil (says veg, we use olive) until shimmering. Cook carrots until golden brown, stirring occasionally, 10-14 min. Stir in 1/2 cup chicken broth, 1/2 tsp salt and 1/4 tsp pepper (pinch of sugar if you like). Add 1 sprig of rosemary (no need to chop), put on a lid and simmer over medium low, stirring occasionally, 8-12 min. Remove lid, discard rosemary. Cook 1 min. Enjoy ❤