Roasted Carrots with Sage
Roasted Carrots with Sage
Prep 5 mins Roast 15 mins Eat 20 mins
How fresh is fresh? How about picked carrots picked from the garden and on the table within two hours for our Roasted Carrots with Sage. That is how it works at Rancho La Puerta’s La Cucina que Canta. The Kitchen that Sings.
Susan picking the carrots we will eat two hours later.
Carrots eaten fresh from the garden are NOTHING like the carrots you will get at the grocery store. We experienced that when tasting our Roasted Carrots with Sage at the Rancho La Puerta table. Try growing some in your own garden and taste the difference…or visit your local farmer’s market to get the freshest produce.
Executive Chef, Denise Roa shows us around the garden.
Part of it is the magic, but there is a chemistry lesson in there somewhere on why carrots are so much sweeter when they are freshly picked. A simple recipe of Roasted Carrots with Sage becomes something extraordinary.
Rancho La Puerta’s 
La Cucina que Canta, “the kitchen that sings”
Teaching at Rancho La Puerta’s La Cocina que Canta
I had the opportunity to teach two cooking classes in January at Rancho La Puerta’s La Cucina que Canta, “the kitchen that sings”. This was my second trip to Rancho La Puerta and I can heartily recommend this destination to anyone seeking a vacation that will change your outlook on how you live your life. You eat very well, extremely well, wake up at 6:30 in the morning for a hike for the pure joy of enjoying the morning air (when you never do this at home), do yoga and meditation, attend lectures about topics that you had a mild curiosity about, laugh with new friends, walk 10,000+ steps a day…oh, and then there is the spa for a relaxing massage or other spa treatments. The fee is all-inclusive (except for spa treatments and my cooking class), so you will never take out your pocketbook while you are there. You will bring home what you learned and escalate your life experience.
Fresh carrots with sage ready for the oven.
Roasting carrots is super easy, but as you can see, the flavor is dependent upon how fresh your ingredients are. The fresh sage adds another dimension…or use whatever fresh herbs you can pluck from your garden or window garden.
Red and Green Salad, Pumpkin Salad with Mozzarella are Hits at Rancho La Puerta cooking class.
Karen, Sous Chef Gina and Jammie show off the Red and Green Salad.
I’ve made this Red and Green Salad numerous times, but this time the fresh lettuce made a huge difference. Click here to get the recipe.
Speckles Butter Lettuce before picking.
Look at how beautiful this lettuce is in January!! There must be over a dozen varieties of lettuce grown on the Ranch.
Pumpkin Salad made with Ranch Butternut Squash by Kara, Kelly and Pita.
My Pumpkin Salad with fresh Mozzarella and Pistachio Pesto was made with pint size Rancho La Puerta butternut squash so fresh and easy to dice. Click here to get this delicious recipe served over fresh arugula.
Beautiful food served with beautiful Mexican pottery and linens.
After playing in the glorious La Cocina que Canta, we sat down at the big long table and enjoyed a feast of truly Fresh Food made in a Flash.
A toast to La Cocina que Canta, the Kitchen that definitely sang.
A toast to Rancho La Puerta and our wonderful experience cooking and making new friends.
Cooking as play. Helen and Susan would agree.
As I said in an interview with Wellness Warrior, “I really look at cooking as play and having fun together. I think of my classes as a combination of education and entertainment and sharing with friends.” Wellness Warrior was founded by Rancho La Puerta’s Deborah Szekely to “Unite the Fight for our Right to Health and Clean Food”. Take a look at the Wellness Warrior website and my interview about making Fresh Food in a Flash.
Fresh Rancho La Puerta greens garnish the carrots.
Roasted Carrots with Fresh Sage
1 pound small carrots, preferably with the tops on
2 Tablespoons olive oil
1/4 teaspoon kosher salt
4 grindings black pepper freshly ground
1 Tablespoon fresh sage leaves, minced or other herbs from the garden
1. Clean carrots and remove the tops. Wash well, but do not peel.
2. Place carrots on a baking sheet. Drizzle olive oil over the carrots and shake to cover all surfaces. Sprinkle with kosher salt and fresh ground pepper. Top with fresh minced sage or other herbs from your garden.
3. Roast in 350° oven for 15-20 minutes or until tender when pierced with a fork. Rotate carrots after about 10 minutes, by shaking the tray and return them to the oven.
4. Serrve the carrots as a side dish or cut and use in a salad, pasta or rice dish.
Servings: 4 100 calories per serving
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Roasted Carrots with Fresh Sage
Ingredients
- 1 pound small carrots preferably with the tops on
- 2 Tablespoons olive oil
- 1/4 teaspoon kosher salt
- 4 grindings black pepper freshly ground
- 1 Tablespoon fresh sage leaves minced or other herbs from the garden
Instructions
- Clean carrots and remove the tops. Wash well, but do not peel.
- Place carrots on a baking sheet. Drizzle olive oil over the carrots and shake to cover all surfaces. Sprinkle with kosher salt and fresh ground pepper. Top with fresh minced sage or other herbs from your garden.
- Roast in 350° oven for 15-20 minutes or until tender when pierced with a fork. Rotate carrots after about 10 minutes, by shaking the tray and return them to the oven.
- Serrve the carrots as a side dish or cut and use in a salad, pasta or rice dish.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
The Spa looks divine and the cooking classes delicious. Fresh carrots are the best. I haven’t paired them with sage before, so I am excited to try this combination.