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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.


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


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.


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


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.