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Roasted Carrots & Apricots With Sage

You know Apricots...those beautifully orange colored fruits full of beta-carotene and fiber. Ummmm. think first sign of summer ok? And Carrots (also full of beta-carotene), well there just extremely nutritious and tasty not to mention pretty much available all year round. BUT did you know how well they pair together? Carrots and Apricots (along with Sage we might add) are what they call "companions." Ok...bear with me, what i mean is that they are great planting companions and "companion planting" is little more that a general notion that certain plants can benefit others when planted in near proximity. Well we figure if they play so well in the garden then probably play just as well in the oven! Right? Simple but yet so flavorful. It's a great side dish with any protein, on top of a salad, atop quinoa maybe?

  • Roasted Carrots & Apricots With Sage:

    3 large carrots cut up or 6-7 medium carrots
    1 tsp molten salt
    4-5 medium size apricots
    5 garlic cloves
    handful of fresh sage
    1 tsp ground pepper
    1 tsp crushed red pepper
    1/4 cup of olive oil

  • Roasted Carrots & Apricots With Sage:

    1

    Preheat your oven to 400 degrees


    2

    Wash and dry (and peel if you prefer) carrots. Slice carrots into 3 to 4 inch wedges. To help things cook evenly, we’ll need to cut these carrots into a uniform size for even cooking.


    3

    Slice the ripe apricot at the natural seam, twist the apricot in half, and remove the pit.


    4

    Trim the tip of the garlic clove and crush the clove slightly, leaving it whole.


    5

    Add a handful of sage


    6

    Drizzle with olive oil. Sprinkle with salt, pepper and crushed red pepper.


    7

    Roast in oven for 30 minutes or until carrots are very tender and caramelized.


Cook: Allana Johnson

Recipe: Roasted Carrots & Apricots

Date: May 29, 2014

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steps

The greens at the top of carrots are pretty much picture perfect right? They looks so fresh, beautiful and organic. And of course buying fresh carrots from the farmer's market is great, but sadly, you'll need to cut the tops off your carrots. Why? Because your carrot is a vase that contains water. If your carrot still has the pretty, leafy top attached to it, you’re losing water! Not to mention, they will continue to suck the nutrients out of the carrot when you store them.



steps



steps

Carrots are not uniform in size. To help things cook evenly, we’ll need to cut these carrots into a uniform size for even cooking. This will prevent some carrots from being too crunchy and some from being too mushy. Start by spliting your carrots down the middle and then into 3 to 4 inch wedges. You can now lay them down on the sheet pan. (If you prefer you can start by peeling your carrots, but as long as you wash them well there is really no need. We happened to prefer it for this recipe.)



steps

Slice the ripe apricot at the natural seam, twist the apricot in half, and remove the pit. They can join your carrots on the sheet pan.



steps

Trim the tip of the garlic clove and crush the clove slightly, leaving it whole.



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Grab a handful of sage and toss in with your apricots and carrots.



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Drizzle with olive oil. Sprinkle with salt, pepper and crushed red pepper.





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