Northern Michigan Farmers Market Finds + A Fall Recipe

During my time in Michigan’s Upper Peninsula, I stumbled upon some delicious produce that I brought home from the Downtown Marquette Farmers Market.

Between the pumpkins and gourds, I was in autumnal heaven looking through all the fall harvest produce for decor–and then we found these tasty looking carrots, onions–both from Bean Pole Farms and naturally, some baked goods. I always get the itch to roast veggies once the weather cools down and thought the carrots would make a savory side dish. For the full list of in-season produce in Michigan this time of the year, check this guide and be sure to find your local farmer’s markets here.

Read on for a quick, easy recipe to prepare your carrots this fall:

Garlic Parmesan Roasted Carrots

I can eat any vegetable if it’s roasted with a little olive oil and salt and carrots seemed to be the perfect veggie side dish as they’re in season.

First, rinse and halve your carrots (leave the skins on!) and drizzle olive oil over them in the pan. I usually layer aluminum foil over my baking pan and use that surface to toss the veggies in oil and salt to cut back on washing dishes.

Next, add a couple minced garlic cloves, parmesan cheese, bread crumbs, and salt/pepper. Heat the oven to 400 degrees and roast for 10-15 minutes for a half pound of carrots.

Before tossing in the oven!

And after!

This post is sponsored by Michigan Farmers Market Association