Young Carrots with Lemon, Thyme, and Olive Oil
Makes 4 servings
Four Season Farm in Harborside, an experimental market garden concept formulated by renowned gardener Eliot Coleman, is famous for its young “candy carrots” which are only 4–6 inches long and have a uniformly narrow shape that makes it easy to cook them evenly while still whole.
2 pounds young carrots, peeled
¼ cup olive oil
2 tablespoons honey
1 tablespoon lemon juice
¼ cup chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 375°. Toss the carrots with the olive oil, honey, lemon juice, thyme, and plenty of salt and pepper to taste in a roasting pan. Roast until just tender to the tip of a knife, basting once or twice with juices from the pan, 40–50 minutes. Remove from the oven and serve straight away.
No. 17 / Summer 2021