Carrots

Carrot and Orzo Salad with Fresh Dill

3 pounds carrots, peeled and sliced diagonally into 2-inch pieces
5 large garlic cloves, unpeeled
¼ cup olive oil, divided
1 pound orzo pasta
Juice of 2 lemons
Zest from the 2 lemons
4 scallions, white and light green parts only, chopped
1/2 cup loosely pack fresh dill, chopped
salt and pepper, to taste

Preheat oven to 450 degrees F.

In a small bowl, toss carrots and garlic cloves with 2 tablespoons of the olive oil. Spread on a rimmed baking sheet and bake for 15-20 minutes or until carrots are browned and tender. Remove from oven and let cool for about 10-15 minutes.

Squeeze out pulp from garlic cloves into a small bowl and discard skins. Mash pulp with the back side of a spoon until it resembles a paste.

Cook orzo according to package instructions. Drain in a colander (do not rinse) then transfer to a large bowl. Toss with remaining olive oil then add carrots.
In a small bowl, combine lemon juice, zest, scallions and garlic paste. Mix in dill then pour over orzo mixture and toss until combined. Add salt and pepper to taste.

Serves 8.

From www.metrokc.gov.

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