Roasted Spring Carrots with Herbed Garlic Oil

Fresh from the field, into your oven. A sweet, earthy, and aromatic side dish that celebrates our farm’s bunched spring carrots.

🌱 From the Field

Our bunched spring carrots are one of the most-loved early crops of the season — tender, sweet, and packed with earthy flavor. We pull them fresh from the soil, wash them gently by hand, and bundle them for your kitchen. This recipe lets their natural taste shine.

🧄 Ingredients (serves 4)

  • 1 bunch Wild Flight Farm spring carrots (about 6–8 carrots, with tops if possible)

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh herbs (we love thyme, dill, or parsley — use what’s in season)

  • ½ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • Optional: a drizzle of honey or a splash of lemon juice

🔥 Instructions

  1. Preheat your oven to 400°F (200°C).

  2. Prep the carrots: Trim the tops, leaving a little green if you like for presentation. Scrub the carrots clean but don’t peel — the skin holds flavor and nutrients.

  3. Mix the herbed oil: In a small bowl, combine olive oil, minced garlic, chopped herbs, salt, and pepper.

  4. Toss and coat: Place carrots on a baking sheet. Drizzle with the herbed oil and toss to coat evenly.

  5. Roast for 25–30 minutes, turning once, until carrots are tender and caramelized on the edges.

  6. Finish with a light drizzle of honey or lemon juice, if desired. Serve warm or at room temperature.

🌾 Farmer's Tip:

Save the carrot tops! Blend them into a pesto with olive oil, garlic, nuts or seeds, and lemon juice. 

Waste not — flavor more.

🍽️ Perfect Pairings:

Serve alongside roasted chicken, lentil salad, or with a hunk of sourdough bread for a light lunch.

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