Recipe recommendations for Fall bring a renewed focus to those comfort foods, root vegetables. Carrots are a star of the season. There are lots of varieties. If you see those deep maroon colored ones, grab them and head home to cook them. They have a robust sweetness and meatiness that spells satisfaction. Roasting carrots is as easy as 1-2-3 and this delicious Carrot Dill Sauce for topping them with can be done in a flash. The reward? A dish that tastes like you labored over it for much longer than it really takes. Pipper loves carrots—all year round!
Roasted Carrots
1 bunch carrots, peeled and trimmed
1 to 2 tablespoons olive oil
pinch of kosher salt
Preheat oven to 350°
Place carrots in a pan in one layer. Toss with the oil, and sprinkle with the salt.
Roast in oven uncovered for 30 minutes.
Carrot Dill Sauce
1 cup carrot juice
1 tablespoon honey
1/4 cup
chopped dill
In a saucepan over medium heat, cook the juice, honey and dill until the honey has melted and the liquid is hot.
