A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound fresh medium carrots, washed and peeled 3 tablespoons olive oil, divided 5 large fresh basil leaves, chopped ¼ cup fresh flat-leaf parsley, chopped 2 tablespoons

Madison County Championship Rodeo

Yield: 4 servings. 1 pound fresh medium carrots, washed and peeled 3 tablespoons olive oil, divided 5 large fresh basil leaves, chopped ¼ cup fresh flat-leaf parsley, chopped 2 tablespoons

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound fresh medium carrots, washed and peeled 3 tablespoons olive oil, divided 5 large fresh basil leaves, chopped ¼ cup fresh flat-leaf parsley, chopped 2 tablespoons

Yield: 4 servings.

1 pound fresh medium carrots, washed and peeled
3 tablespoons olive oil, divided
5 large fresh basil leaves, chopped
¼ cup fresh flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons unsalted butter, melted
2 teaspoons fresh lemon juice
Coarse or flaked sea salt

Preheat oven to 400°. Arrange carrots in a single layer on a parchment-lined baking sheet. Drizzle 2 tablespoons of olive oil over carrots and massage oil into carrots until well coated.

Roast carrots for 20 minutes or until just fork-tender. In a small bowl, mix the basil, parsley, and chives with the melted butter, lemon juice, and remaining olive oil.

Remove carrots from oven and place on a serving platter. Spoon herb mixture over the warm carrots and lightly sprinkle with coarse or flaked sea salt.

This story was published on Mar 12, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.