SERRANO-WRAPPED HEIRLOOM CARROTS

Here’s an autumnal twist on one of my favourite springtime appetizers, asparagus wrapped in prosciutto. This iteration is just as easy to prepare and, since the carrots take longer to roast than asparagus, the ham becomes pleasingly crisp. The recipe is pretty flexible, so make it your own by using prosciutto if you can’t find serrano or be extravagant and choose nutty-tasting Iberico ham. For a striking look, use multi-coloured or purple carrots. Garnish with whatever fresh garden herbs you might have on hand. This recipe is easily doubled, but if you’re roasting two baking sheets at once, be sure to swap the trays halfway through cooking.

2 bunches carrots with their tops, preferably slender ones

1 tbsp (15 mL) olive oil

Generous pinches of salt

Grinding of black pepper

Pinch chili flakes

12 slices serrano ham or prosciutto

1 Preheat oven to 400°F (200°C).

2 Trim carrot tops, leaving a little bit of the top on each, approximately 2 inches (5 cm). Scrub and trim away any dirt. Place carrots on a large baking sheet. Drizzle with oil. Toss and massage oil onto carrots to evenly coat. Sprinkle with salt, pepper and chili flakes. For regular-size carrots, wrap 1 in 1 slice of ham. For smaller carrots, you may only need half a slice for each.

3 Roast in centre of preheated oven for 25 to 40 minutes until carrots are tender-crisp. Baking times will vary depending on the thickness of the carrots.

Makes approximately 12 carrot appetizers