Roasted Carrots
Carrots are a favorite vegetable side dish, but often they get a reputation for being bland. When peeled, sliced and boiled, bland will be the outcome. Roasting the carrots instead of boiling them enhances the natural sweetness.
The instructions in this recipe are for large carrots, cut and sliced. You can cut your carrots into whatever shape you like, however remember that smaller pieces will roast faster so you will shorten your time. Larger pieces will take longer in the oven.
I strongly suggest that you attempt to make all of your pieces similar sizes so that you don’t end up with some under done bits and some charcoal burnt bits.
Roasted Carrots Recipe
Ingredients:
- 1 lb. Carrots
- 3 TB Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dill
- 1 tsp Basil
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cut carrots in halves or thirds then slice in half lengthwise.
- Place carrot sticks in a bowl.
- Drizzle with the olive oil and sprinkle with spices.
- Toss until all carrot sticks are coated.
- Spread carrots in a single layer on a baking sheet.
- Place in oven and roast at 350 degrees for one hour.
Approximate Nutritional Information:
Servings Per Recipe: 4, Total Per Serving: Calories: 55, Fat: 1g, Cholesterol: 1mg, Sodium: 88mg, Total Carbs: 12g, Protein: 1g.
Make It a Meal:
This a good side dish for holiday dinners or family gatherings.
Also goes well with Beef Stew Pie and Coffee Marinated Roast.
Variations:
Use baby carrots sliced in half lengthwise. Replace the various spices with 4 teaspoons of a spice blend, such as Mrs. Dash.
A fun way to mix up this dish is to use some of the wild colored carrots you might find yellow, red, purple and white alongside the traditional orange ones. If you can’t find those, substitute a couple of parsnips in the mix.
A neat preparation method that simplifies clean up use a large plastic zip top bag to toss the carrots, oil and spices in. Save yourself washing a bowl by adding the ingredients, shaking the bag and pouring the contents onto the baking sheet.
Leftovers should be stored in an airtight container in your refrigerator. Leftovers can be eaten warmed up or straight from the fridge.
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