Roasted Carrots

Roasted to toothsome tenderness, these sweet carrots make an ideal side dish for roasts, poultry, and steaks—or can be tossed into green and grain salads.
Roasted_Carrots

Ingredients:

3 Tbsp. unsalted butter
1 lb. Ready-Set-Serve (RSS) Baby Peeled Carrots
1 lb. tri-colored baby carrots, peeled and trimmed
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper

Instructions:

Heat butter in a large skillet; when melted, add carrots. Cook over medium heat until carrots begin to brown. Add brown sugar, salt, and pepper; increase heat and continue cooking until carrots begin to caramelize.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.