Roasted Baby Carrots

On May 6, 2013

Baby, you so sweet.  So long, lean and colorful, I just want to eat you right up!  [<—  That’s me, creepily sweet talking my carrots]

But for realsies, I am on a major Roasted Baby Carrot kick right now.  These particular carrots came from Stone Barns (the farm I work at every Saturday) and they were outrageously yummy.  Like, took “dirt candy” to a whole ‘nother level.

Making them was so simple, I just ran them under some warm water, no need to peel them, the outermost layer has lots of fiber and nutrients.  Then I chopped off some of the greens, but left a little on top for 2 reasons:

1)  That rustic look makes me swoon

2) The greens are not only edible, but delicious and when you roast them up they get a nice crunch (think kale chip texture) that it awesome juxtaposed to the mushiness of the carrot.

They take a total of 35 minutes to roast to perfection .  They make an awesome side dish and are amazing/gorgeous/delicious when tossed into a salad with a nice lemon vinaigrette.  These babies can’t lose.

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Roasted Baby Carrots

Servings: 2
Time: 45 minutes
What you need: a roasting tray lined with parchment paper + an oven

  • 1 bunch of baby carrots
  • 1 tablespoon extra virgin olive oil
  • sea salt and black pepper, to taste
  • 2 cloves garlic, smashed (optional)
  • 1 spring thyme or rosemary (optional)

Directions

Preheat oven to 375 F.

Wash the carrots and cut off most of the greens, leaving about an inch (if applicable).  If the carrots are any bigger around than a nickel, cut them in half, length-wise.

Line a baking tray with parchment paper for easy clean up.  Drizzle about a tablespoon of extra virgin olive oil over the carrots, season with salt and pepper and throw in the herbs and garlic.

Toss them all together so they are evenly coated with oil then spread them out so each carrot has space to roast.  If they are too close they will steam, but give them room and they will brown up and get nice, sweet and crispy.

Roast for about 20 minutes, give them a toss, then roast for another 15 minutes.  Season with some extra salt and pepper, if needed.

 

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