From Garden to Table: Roasted Rosemary Carrots with Sheep’s Milk Feta

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The accidental gardener strikes again! A couple of years ago, we had a surprise sprout garden. This year, a surprise carrot patch! I noticed a month ago that the feathery bright green plants growing rapidly around a tomato plant in the corner of our garden looked strangely familiar. And then I placed them: carrots! I pulled one up just to be sure, and sure enough, a baby carrot broke free from the soil when I pulled on the green tops. No one has laid claim to the accidental carrot patch; each of my boys insists that it was not he, no way! Someone must have accidentally spilled the entire packet of carrot seeds there, and I’m glad he did… whoever “he” is!

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At the beginning, I was sure it would be a bust. After years of trying to grow beautiful long, thin carrots in our raised beds, making sure the soil was nice and loose so they would root down deep, we always came up with stubby fat carrots. Plus, these carrots were crowded together so tightly I didn’t think they would have space to grow. But something about this spot must be really special! Most of the carrots I have pulled from this area have been those sought-after long and lean veggies. Go figure. Some accidents are learning experiences.

Learning experience #538: Carrots taste best fresh out of the earth, hosed off on the back deck:

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I can’t take credit for this recipe. In fact, a version of it exists all over cooking websites these days. And why not? It’s a perfectly good, simple, delicious one. I added feta after the roasted carrots came to room temperature for a little extra something and was very happy with the results. But if you are cooking for a vegan crowd, the carrots without the feta are tasty too.

Roasted Rosemary Carrots with Sheep’s Milk Feta

  • 1 bunch baby carrots, scrubbed clean, greens cut off 1 inch from top of carrots
  • 1 sprig rosemary, leaves removed from stem and chopped roughly
  • sprinkling of sea salt, to taste
  • 1/4 cup (or less) sheep’s milk feta, crumbled
  • 1 Tbsp olive oil

Preheat oven to 400. Toss carrots with olive oil and place in one layer onto a thin-rimmed cookie sheet. Sprinkle salt & chopped rosemary on top. Roast for 20 minutes.

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Allow to cool slightly. Arrange carrots on platter or plate. Crumble feta on top. Enjoy! And speaking of accidents, I accidentally ate an entire plate of these for dinner one night.

3 thoughts on “From Garden to Table: Roasted Rosemary Carrots with Sheep’s Milk Feta”
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  1. Ohhhh – those look beautiful! Just seeing the photos and reading your description reminds me of plucking carrots and eating them straight from the garden when I was little.

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