6 large carrots
3 tablespoons olive oil, divided
1 tablespoon finely-chopped fresh ginger
Zest from 1 large orange
1/2 teaspoon coarse salt
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
Heat the oven to 400 degrees F. Slice the carrots lengthwise into thin planks, then stack and slice into sticks, about 1/4 by 1/4 inches or thinner. Place the carrot strips on a sheet pan with a rim and sprinkle with 2 tablespoons of olive oil, the ginger, and half of the zest. Add coarse salt and toss to coat. Roast for 30 minutes, stirring after 15. The carrots are done when they are tender when pierced with a knife and lightly browned on the edges. Cooking time will vary according to thickness.
While the carrots cook, mix the remaining olive oil, orange zest, parsley and red pepper flakes in a small bowl. To serve, toss carrots with the olive oil mixture.
Tips: Buy the widest carrots you can find for this dish, because they will be easiest to slice. If your co-op sells a spiralized carrot “noodle,” or even spiralized squash, you can use it for this recipe; reduce the roasting time if you’re using summer squash “noodles.” Serve on top of or alongside cooked salmon fillets for a main dish, or place leftover cold soba noodles in a bowl, add the carrot “noodles” and drizzle with Thai peanut sauce.