Oven Roasted Spring Carrots

Wednesday, March 30, 2011

This is SO easy and it's amazing how flavorful the carrots turn out. If you're bored with just steaming or boiling your carrots and are looking for a new way to do them, try roasting them! The roasting process draws out the natural sugars in the carrots, creating a wonderful slightly crunchy caramelization on the outside that makes for a tasty presentation. I like adding some fresh herbs like thyme or oregano as well for a really springy flavor. This is an excellent, fast, cheap, and gorgeous way to serve your carrots as a side dish and perfect for your upcoming  Easter meal!

Oven Roasted Spring Carrots
2 bunches fresh carrots with tops on (for nice presentation but not required)
1/4 cup extra virgin olive oil
kosher salt
freshly ground black pepper
1 tsp fresh herbs such as thyme or oregano, leaves picked off the stems

Preheat oven to 400 degrees. Peel the carrots, leaving the stems on if using the ones with the green tops (cut them off if using trimmed ones). Toss carrots in olive oil then sprinkle with salt and pepper. Lay out on baking sheet (you may need to use two depending on how large and how many you're making) and roast in oven until fork-tender and caramelized, about 25-30 minutes.  Cooking time will depend on side and thickness of carrots, so take that into account when roasting! Take out and sprinkle the fresh herbs on top and serve.

No comments: