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Crispy Roasted Carrots

My default for veggies are to steam them. Regular readers will recognize my rants against boiling veggies and cooking the life out of them, but to be honest 95% of the time I simply steam them.
Lately though, roasting has captured my attention. Potatoes…Brussels sprouts….tomatoes – all quite good roasted. I had never roasted carrots, until now.

The roasted flavor with some carrot crisp. Yum!

The recipe below calls for full sized carrots, but I had the baby ones on hand.

I sliced them lengthwise to both expand their surface area for the oil, salt and pepper and to reduce the roasting time.

I roasted them for 15. They probably could have used a few more.


Delicious!

Roasted Carrots

Prep Time: 10 min | Cook Time: 20 min | Servings: 6 servings | Difficulty: Easy

Ingredients:

  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

Directions:

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Serves 6: Calories:110; Total Fat: 7 grams; Saturated Fat:1 gram; Protein: 1 gram; Total carbohydrates:12 grams; Sugar: 6 grams; Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 484 milligrams

Source: http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe/index.html

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Categories: appetizer, kosher, Low Carb, Recipes, Side Dish, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

78 Comments on “Crispy Roasted Carrots”

  1. May 23, 2012 at 11:04 am #

    I love roasting carrots; any veg for that matter. I think it just keeps the flavors intense.

  2. May 23, 2012 at 11:06 am #

    Roasting just makes everything better!

  3. May 23, 2012 at 11:06 am #

    I couldn’t agree more, I love roasting!

  4. May 23, 2012 at 11:06 am #

    Definitely trying this recipe. I love carrots and always looking for new ways to eat them. Thanks for sharing!

  5. May 23, 2012 at 11:07 am #

    Looks so tasty and not the usual blackened ones. Must try this

  6. May 23, 2012 at 11:10 am #

    These look great! I’ll have to try roasting carrots. My favorite vegetables to roast are asparagus and green beans. A little olive oil and salt and pepper (maybe some lemon juice) and holy cow…amazing!

  7. May 23, 2012 at 11:15 am #

    Love the roasted carrots, I cook them quite often and I also love roasting other vegetables. You get such a great flavor out of them from roasting. Thanks!

  8. May 23, 2012 at 11:15 am #

    I have an abundance of carrots right now, looks like you may of solved that for me! ;)

  9. May 23, 2012 at 11:27 am #

    I love roasted veggie. They have such good flavor and texture!

  10. May 23, 2012 at 11:28 am #

    Really?! Never?!?! They are great roasted with some new potatoes!

  11. May 23, 2012 at 11:32 am #

    I cook my carrots in the microwave with a little water or orange juice. Then a sprinkle of sugar when they are cooked to glaze them..
    I love roast potatoes and parsnips.

  12. May 23, 2012 at 11:35 am #

    One of my absolutely favorite veggies;roasted carrots.Thanks,good recipe

  13. May 23, 2012 at 11:52 am #

    Great! I’m on my own for dinner and have these ingredients. I bought asparagus by accident yesterday, so I guess I’ll try mixmakegrow’s suggestion too.

  14. May 23, 2012 at 11:54 am #

    looks delicious! I’ll have to try this one!

  15. May 23, 2012 at 11:59 am #

    I usually quickly boil carrots ( about 5 minutes) before I roast them. Looks delicious.

  16. May 23, 2012 at 12:11 pm #

    Reblogged this on Low Carb Recipes – Carb Backloading and commented:
    Beautiful color!

  17. deirdre
    May 23, 2012 at 12:14 pm #

    I LOVE roasted carrots ~ and did you know, cooked carrots are actually more nutritional than raw? Thanks for the recipe.

  18. Chuck
    May 23, 2012 at 12:19 pm #

    so easy…so good. but then, many things good in the kitchen are also surprisingly simple.

  19. May 23, 2012 at 12:34 pm #

    I love roasted vegetables. Those look good!

  20. May 23, 2012 at 12:46 pm #

    Roasted carrots yum…..

  21. May 23, 2012 at 1:14 pm #

    What to know what is better than roasted carrots? Grilled carrots! I use big (normal-sized) carrots grill over med heat while brushing on a mixture of 1 tbsp melted butter, 1/2 tsp red wine vinegar and 1/4 tsp of nutmeg. It is delicious! I also use this butter mixture on grilled portabellos.

    • May 24, 2012 at 7:52 am #

      That sounds great! Want to try it soon.

  22. May 23, 2012 at 1:32 pm #

    The only way I cook carrots…the only way!

  23. May 23, 2012 at 1:33 pm #

    Hi RC,
    I love carrots and what a wonderful way to enjoy them. Thanks for giving Hit the Road Jack (Westbound chp. 5) a “like.” See ya next time.

  24. May 23, 2012 at 1:37 pm #

    I can’t wait to try these!

  25. May 23, 2012 at 1:57 pm #

    I love roasted vegetables! These look excellent. Yum!

  26. May 23, 2012 at 2:12 pm #

    Can’t wait to try this out!!

  27. May 23, 2012 at 2:15 pm #

    Can’t say I’m a fan of the ‘baby’ carrots but I do like me some roasted carrots…delish squared. Especially if you have nice fresh carrots to start w/ yum. Another fun thing to do…roast them then puree them down w/ a splash of cream or stock instant soup!

    *anna

  28. May 23, 2012 at 2:18 pm #

    I like to roast them with sweet potatoes and parsnips and then throw them in a pot pie! They have such a great flavor.

  29. May 23, 2012 at 2:19 pm #

    I love carrots so this sounds right up my alley!

  30. May 23, 2012 at 2:21 pm #

    I don’t even cook, but I am trying this one this week.
    that looks great!

  31. May 23, 2012 at 2:24 pm #

    I didn’t see any batter or deep frying…
    What gives???

  32. May 23, 2012 at 3:13 pm #

    Roasted vegetables are the best. Although battered and fried are darn good too.

  33. May 23, 2012 at 3:48 pm #

    lol–I just made those carrots last night! (before I read your post just now) I used thyme and probably not enough oil as they were a bit dry. Your photos are always awesome. Thanks for your dedicated cooking and recording:-)

  34. May 23, 2012 at 4:21 pm #

    Another vote for sweet potatoes here! Going to give this a try though next I have carrots, sounds awesome.

  35. May 23, 2012 at 4:21 pm #

    Those ‘little’ gourmet carrots have only just hit our supermarket shelves…I love them, and certainly are full of flavour too, Roasted, are on my favourites list. x

  36. May 23, 2012 at 4:48 pm #

    My default is roasting. I don’t like cooked carrots. I went to a restaurant once and they had roasted them. Those I liked. This is the only way I will eat cooked carrots. YUM!

  37. May 23, 2012 at 5:30 pm #

    The only way my husband will eat carrots is is I roast them. I recommend drizzling honey over them (as well as oil of course) as they go really sweet flavoured … delicious!!

  38. May 23, 2012 at 8:02 pm #

    Honestly, I never steam vegetables even though they are my favorite food. I either eat them raw or roast them over relatively high heat with a lot of olive oil and various spices or sauté them in olive oil. For the roasted recipe, see one of my blog posts at writingontherim.wordpress.com.

  39. May 23, 2012 at 9:26 pm #

    Looks good. Roasted veggies always seem to have a wonderful flavor. I love them grilled, too.

  40. May 23, 2012 at 9:30 pm #

    We enjoy carrots roasted in the oven with seasoned chicken legs and thighs, potatoes and white wine. I can still smell this cooking in my gram’s kitchen.

  41. May 23, 2012 at 10:29 pm #

    These look flipping awesome!

  42. May 23, 2012 at 10:52 pm #

    Yum! The carrots look really good. Someone told me about roasted cauliflower. I haven’t tried it yet, as I don’t care much for cooked cauliflower, although I love it raw. (Read: I always eat my veggies, but I don’t cook cauliflower in my own kitchen. I get enough opportunity to eat it cooked elsewhere.). For Brussels sprouts, roasting is superior to steaming, I agree!

  43. May 23, 2012 at 11:28 pm #

    These look great! I love carrots and will have to try these soon. ;)

  44. May 23, 2012 at 11:56 pm #

    These look lovely! ♥

  45. Veens
    May 24, 2012 at 12:06 am #

    I never have tried roasting carrots! Looks Yumm!

  46. May 24, 2012 at 2:35 am #

    Guess what’s on the dinner menu at our house? Thanks for this lovely recipe!

  47. May 24, 2012 at 8:53 am #

    Love roasted carrots! I would usually roast carrots when I’m making a roast chicken … the carrots (and any other root vegetables you feel like roasting) ends up extra tasty when it soaks up the chicken’s drippings.

    Cheers!
    Aldrin

  48. May 24, 2012 at 1:27 pm #

    Roasting veges is my preferred mode these days–intensifies the flavor and leaves it with a great texture too. Vege to try: cauliflower, peppers, red onions, mushrooms, carrots, fingerling potatoes, kale

  49. May 24, 2012 at 2:02 pm #

    Sounds perfect. I tend to roast peppers/zucchini/onion/garlic, but never think about carrots. I’ll have to give this a go!

  50. May 25, 2012 at 9:33 am #

    Love roasted carrots! A lot of times, when we want roasted veggies, we’ll do a mix of carrots, Yukon gold potatoes, purple potatoes, and sweet potatoes. Similar seasoning to yours, but with rosemary, thyme, and/or marjoram as the herb component. Yum! And pretty to look at, too. :)

  51. May 25, 2012 at 10:29 am #

    Roasted carrots are definitely a favourite of mine and pretty much the sweetest satisfaction when they get those caramelised flavours from the pan, yum!!!

    This baby carrots you have look amazing too…

  52. May 31, 2012 at 2:06 am #

    This is interesting! Definitely trying this recipe out! Thanks for liking my post!

  53. June 4, 2012 at 7:48 pm #

    I made these today and they were yummy! My family ate them all up. Thanks for sharing!

  54. boulalovestoeat
    June 8, 2012 at 11:07 am #

    These are convincing.. I despise the notion of boiling veggies. I’m with ya on that one..

  55. June 8, 2012 at 1:34 pm #

    These look delicious! I love all roasted veggies–such a great flavor!

  56. June 8, 2012 at 3:53 pm #

    Great recipes, look forward to reading more I am going to subscribe to your blog, Thanks for liking my post on Lentil Salads

  57. Kiersten Marek
    June 13, 2012 at 10:22 am #

    Reblogged this on Therapy with Kiersten Marek, LICSW and commented:
    If your default for carrots is to sauté or steam, you might want to try roasting for a change!

  58. June 13, 2012 at 10:28 am #

    I sometimes add a dollop of honey and they turn out a nice caramelized flavour.

  59. June 13, 2012 at 10:31 am #

    I agree that I hate boiling vegetables. Funny…my default is to always roast my veggies! This sounds like a nice simple way to have carrots. I have been roasting carrots just in olive oil, and sometimes they have an unpleasant texture so I decided to try making steam packets with parchment paper. It was like a steamed/roasted combo that came out great! The carrots were nice and soft and took less time to cook and the ones on the bottom got browned a bit…try it out next time and I think you’ll love it!

  60. Cilla Ray
    June 13, 2012 at 10:31 am #

    I always roast carrots, potatoes and onions to go with roast chicken. I do them all in the same pan but add the carrots for only the final 30 minutes. You should also try roasted parsnips, they really are the most delicious of veggies when they get a nice caramel on the edges. They only need 20 minutes and Rosemary is my herb of choice.

  61. June 14, 2012 at 3:15 pm #

    Perfect timing! I was just online looking for recipes for my husband’s Father’s Day vegetarian supper. Thanks so much!

  62. June 17, 2012 at 10:59 am #

    Yum! We always have carrots around, so I think I’ll give this one a try!

  63. June 18, 2012 at 2:03 pm #

    Oh boy…a new twist for a favorite veggie. Thanks for liking my blog. I can’t wait to delve into yours.

  64. June 19, 2012 at 3:56 pm #

    I’m trying to add more healthy options to my diet. These seem like I should be able to make them without setting my eyebrows ablaze. Thanks!

  65. June 24, 2012 at 10:41 am #

    Roasting carrots is good, same with most root crops. Carrots steamed in Chardonnay with a bit of butter and Thyme is also good.

  66. June 24, 2012 at 12:57 pm #

    Thanks for visiting my blog! I absolutely loooove roast carrots!! I usually only do salt n pepper and olive oil. I’m gonna try adding the herbs next time!

  67. simplesustenance
    June 29, 2012 at 11:34 am #

    Love roasted vegetables! Carrots taste wonderful when roasted.

  68. June 29, 2012 at 12:31 pm #

    Thanks for visiting my blog. Roasting rules! It’s particularly terrific with root veggies.

  69. June 29, 2012 at 12:46 pm #

    I will definitely have to try this. Looks so great. Also, thanks for visiting my blog :)

  70. July 2, 2012 at 12:46 pm #

    gonna save this recipe, and try it when i can. thanks

  71. cioccolatoscuro
    July 5, 2012 at 6:46 pm #

    yummy. I’m not up to par with my beta-carotene. Will have to try this

  72. July 16, 2013 at 4:48 pm #

    Whoa! I just prepared roasted carrots last night! I always toss in potatoes & onions, too. But I prepare the whole mess just as you did with the exception of the herbage. I always use rosemary. This roasted veggie dish always accompanies my bacon-wrapped garlic venison roast. Always. Food-loving minds think alike.

  73. January 4, 2014 at 1:02 pm #

    This is the only way I cook carrots. Roasting really brings out the flavor. Try with a little bit of garlic powder. Yum!

Trackbacks/Pingbacks

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