Roasted Carrots with Pesto and Hazelnuts

For the first time we have a good carrot crop growing in the garden, thanks to the netting keeping the rabbits out, plus good seeds from Seed Savers Exchange. We have harvested a few carrots each week and there are still many roots underground and many fronts blowing in the wind, plus I just sowed more for fall harvest.  I love going out to the garden and uprooting vegetables from the earth, snipping greens and herbs, and plucking squashes, tomatoes and beans. It is a primordial connection to life, to the earth, and to our true nature. 

With the summer heat the carrots get spicier and not as sweet as I’d like them, so I roast them at 400°F for 20-25 minutes in a foil pouch to make them sweet and tender. I’m not always excited to turn the oven on when is 95 degrees out, but when I do, I take the opportunity to do a large batch of roasted vegetables, like beets, carrots, cauliflower, and somehow potatoes always make it in the mix. Thankfully, it has been cool and rainy here in Colorado for the past week and today a little sun is coming through the window, the grass waking up plush and green, and the bees getting busy in the garden with the many flowers sprouting from the rain. 

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