Because of Ina Garten, I have become obsessed with roasting vegetables. I love how the veggies get a little crispy on the outside yet are nice and soft in the middle.
I found these gorgeous heirloom carrots at the farmer's market, and just LOVE the diversity in colors. I thought roasting the carrots would make for a wonderful Fall dish.
In the first batch, I cut the carrots lengthwise and left a little of the tops on because the designer in me wanted to get creative. I roasted the carrots with chopped up leeks, and fresh rosemary. I simply massaged the vegetables with olive oil and sea salt, and cooked them in the oven for 20 minutes at 400 degrees.
In the second batch, I roasted the heirloom carrots with slices of sweet potato, sweet onion, rosemary, sea salt and olive oil again at 400 degrees but for 25 minutes because the potato takes a bit longer to cook. I cut everything in circles so all the shapes matched. See, again, the designer in me thinks of these things.
I could eat a bowl of these roasted carrots all by themselves.
