Welcome Spring Produce: Roasted Baby Carrots w/ Mustard Creme Fraiche

I didn't have to go too far to find these gorgeous heirloom baby carrots. My supermarket produce department had them! No farmer's market or specialty produce section, and they weren't even that pricey.

I roasted the beauties and made the most delicious salad w/ avocado and a gorgeous mustard creme fraiche dressing w/ fresh chives from my garden and my latest addiction, Maldon Smoked Sea Salt.

Maldon (from England) makes a flakey salt now that is smoked! It's SO GOOD. It's my go to sprinkle on top of everything these days.

You can use plain old orange Bugs Bunny carrots here, and as long as they are local and fresh, this salad is a winner.

There is no need to peel the baby carrots, just wash them and take some of the hairy fuzz off, trim the leaves (save for stuffing a chicken, tastes like parsley) and go.

Roasted Carrots w/ Mustard Creme Fraiche & Avocado:

A few bunches of mixed color baby heirloom carrots, tops trimmed
olive oil
kosher salt
pinch of cumin
some fresh thyme sprigs
2 ripe avocados, sliced
creme fraiche
grainy mustard
fresh snipped chives
Maldon smoked sea salt

Lay the baby carrots on a sheet pan and drizzle w/ olive oil and sprinkle w/ kosher salt. Throw a few pinches of cumin on top of the carrots and lay some thyme sprigs around them.

Roast in a 425F oven for 20 minutes, shaking the pan after the first 10 minutes.

When cool enough to handle, slice the carrots in half, so the pretty interiors show.
Arrange on a large platter w/ the sliced avocado.

Sprinkle the platter w/ a few pinches of the smoked salt.

Mix a small amount of creme fraiche w/ equal amounts of grainy French mustard.

Dot the carrots and avocado with the mustard creme and serve at room temperature.
I like to add whatever greens I have on hand (arugula, dandelion, etc).

And I forgot to show you the salad w/ my usual 7 minute egg on the side.
Use your imagination.

Enjoy!