As you might guess, I am a huge proponent of roasting vegetables. Maybe it’s because I’m rebelling against my canned-vegetable youth. Or maybe it’s because roasted veggies are just so, so good. Or, more likely, it’s a bit of both.
Roasting brings out deeper flavors from vegetables, and it’s a year-round preparation. Once grilling season starts, substitute the grill for the oven. And note how the change in cooking method impacts the flavor.
No matter how you do it, roasting veggies, including carrots, requires just a few ingredients. You can, of course, play with flavors (I love my carrots with curry spices or just a dusting of cumin).
By June 2, 2013Published:
- Yield: 4 - 6 Servings
- Prep: 10 mins
- Cook: 35 mins
- Ready In: 45 mins
As with many roasted veggies, the biggest challenge with roasted carrots is keeping everyone from eating them before they get to the table.
- 12 carrots peeled or unpeeled (I just scrub my carrots instead of peeling them)
- 3 tablespoons olive oil
- salt and pepper to taste
- Preheat your oven to 425 degrees, and position a rack in the upper third of your oven.
- The key to successful roasting is to make sure your vegetables are all the same size (or as close as possible). Whether you choose to cut your carrots in 1 1/2” diagonal chunks or leave them long and whole, just make sure everything is cut to about the same size. (Some carrots may need to be cut in half).
- Place your carrots on a baking sheet, drizzle with olive oil, and toss to coat thoroughly.
- Sprinkle the salt and pepper over the carrots, place in the oven, and roast for about 30 − 40 minutes. The carrots will get wrinkly, brown, and smell so good.
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