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Recipe

Side Dish






Roasted baby carrots and chard with cilantro

Laura Kenny and Joanne Neft
Co-authors, Placer County Real Food From Farmers Markets


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Ingredients

Carrots
2 1/2 lb. baby carrots, peeled
2 tsp. minced garlic
1 tbsp. olive oil
Salt and pepper, to taste
1/2 cup chopped cilantro

Chard
1 tbsp. olive oil
1 tbsp. butter
1 tsp. minced garlic
2 bunches chard, stems removed
Salt and pepper, to taste

Instructions

For carrots: Preheat oven to 375 degrees. Toss carrots with garlic, oil, salt and pepper. Roast until tender, about 15 to 20 minutes. Toss with cilantro.

For chard: Heat oil and butter in a large sauté pan. Add garlic and cook until fragrant. Add chard and quickly sauté to wilt. Season to taste with salt and pepper.

To serve: Place chard on a large platter. Arrange carrots in the center.

Serves 8



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