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Sunday Rewind: Crispy Roasted Carrots

– Originally posted May 23, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

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.

Photo May 16, 5 55 34 PM

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

3 Comments on “Sunday Rewind: Crispy Roasted Carrots”

  1. Bindu
    October 11, 2015 at 12:43 pm #

    when you say preheat the oven how long should we pre-heat it?
    looks yummy will try it sure.

    Like

  2. October 12, 2015 at 2:39 am #

    Simple by delicious – try swapping the olive oil with butter, wrapping them in a foil parcel and adding a swig of white wine – works a treat!

    Like

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  1. Sunday Rewind: Crispy Roasted Carrots | Gregory Jevyak – Greg Jevyak - October 15, 2015

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