Roasted Whole Carrots
Carrots as a side dish is a terrific go to side. You just cut ’em up and boil or bake them, I suppose you could nuke ’em if you wanted. Cooked carrots is the perfect stand by dish.
Yet every now and then I want something a bit fancy. And the little rounds steamed in butter that I served when my girls were young or trying to doll up baby carrots just won’t do. Hence…
roasted whole carrots!
Totally gorgeous and I think they’re actually the easiest method I’ve ever used. Roasting the carrots really deepens the flavor and cooking them whole creates a fancy look that leads your diner to believe that you worked harder in the kitchen than you actually did. This method is so simple it can barely be considered a recipe. Nonetheless, I’ve included it for you below.
FREEZER FRIENDLY: When carrots are completely cooled, place in a zip-top freezer bag, press out as much air as possible. Store in freezer for up to a month.
2 whole raw carrots per person
sea salt, to taste
fresh ground black pepper, to taste
extra virgin olive oil, for drizzling
Preheat oven to 350° F.
Thoroughly wash all the carrots. Place on a walled sheet pan. Season carrots with salt and pepper, drizzle olive oil over the top.
With clean hands rub oil, salt and pepper over the carrots to thoroughly coat.
Place in oven on the middle rack for 40 to 45 minutes, or until soft but not mushy.