Oven-roasted Carrots
March 18, 2008 | Filed Under Carrots, Cook (almost) Anything at Least Once, Vegetables
Haalo of Cook (almost) Anything at Least Once recently made an enticing dish of roasted multi-colored carrots — purple, red, orange, whiteand yellow. When I go to the grocery store, all I ever see are orange carrots. I never knew they came in other colors other than orange. See what I learn from my fellow food bloggers? <very big grin> Well, I didn’t have the other colors but I did have a whole bunch of orange carrots in my fridge. So, I pulled them out to make my own oven roasted carrots. Guess what? I liked it! I really liked it! If I ever find the other colored carrots (maybe at a farmer’s market), I’ll buy them. Thanks, Haalo, for the recipe!
Paz
Oven-roasted Carrots
Cook (almost) Anything at Least Once
Olive oil
Sea salt and freshly ground pepper
Garlic cloves
Orange-infused olive oil, optional
Drizzle them in a little olive oil, then grind over with salt and pepper - toss them well and then lay them out on a lined tray. Stud unpeeled garlic cloves amongst the carrots - these will caramelise in their skins as the carrots cook.
Bake in a preheated 180°C/350°F until slightly softened - turn them after 20 minutes to make sure they cook evenly. I like to keep a bit of a bite to the carrots but you if you like them softer, just cook them for longer.
You can serve them straight from the oven but I like to add an extra touch - a light drizzle of orange-infused Olive oil just lifts the flavour and adds an appealing citrus note.
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21 Responses to “Oven-roasted Carrots”
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This looks great Paz! I love the way carrots turn when roasted…all the sweetness comes out!
All the different colors are beautiful but the orange really taste so divine roasted it’s ok to just be orange. Nothing makes carrots (most any veggie) taste better or sweeter than roasting.
Beautiful phnoto Paz.
those look great, i too did not know of all the different colors. i am going to have to try these!
Lovely! I had no idea there were different colored carrots, either. There are tons of veggies that taste great roasted - parsnips, potatoes, to name a few. Oh, and even bell peppers (but reduce the time in da oven).
You should be able to find carrots of other colors at a farmers’ market. I agree that roasted carrots are delicious.
Carrots are one of the foods that I like raw, but not cooked. But when I do cook them (or parsnips, too) I like to roast them, just like this. I can imagine how great this would be with orange and purple carrots together.
Who comes up with this stuff? Colored carrots?! Well, I will have to look for them. Roasted plain old orange ones will be on tomorrow’s menu though - I’m looking forward to trying them.
mmm, do they come out tender or a bit crisp? either way, they look wonderful!
[...] Oven-roasted Carrots [...]
These look really yummy. I might make them for Easter at my parents house!
i’ve only ever seen purple, yellow and white carrots at the farmer’s market, or maybe at the vegetable place in chelsea market, which has an amazing selection — but they have them almost every saturday at the union square greenmarket!
These carrots look delicious. I usually oven-bake asparagus. But I’m definitely trying this carrot recipe. Thank you!
First time I came upon this blog!
You should oven bake PARSNIPS too.
you could do it with the carrots.
You can get all different colored carrots at the Green Market in Union Square.
A bit of a hike but I go there most Saturdays when I’m in NY
I love carrots, but seldom eat them cooked. Recipe is so simple and easy — I bet it has to taste great! Can’t wait to try….
Hi Joey: It turned out exactly the way you describe above.
Hi Tanna: Thanks! I think you’re right. Nothing wrong with orange alone.
Hi Courtney: Welcome! Yes, try it!
Hi Mari: Thanks for the tips!
Hi Simona: Thanks for the tip about the market.
Hi Lydia: Until now, I always liked carrots raw.
Hi Terry: Welcome! I trust your roasted carrots came out well.
Hi Kat: The longer you keep them in the oven, the more tender. I like mine crisp but maybe I’ll try it more tender, next time.
Hi Cooking: Welcome!
Hi Melissa: I hope everyone likes it. It’s really easy to make.
Hi Katy: I’m going to have to trek down to the farmer’s market on 14th St.
Hi Barrie: I love oven roasted asparagus. Bon apetite with your roasted carrots. Let me know what you think about them when you make them.
Hi there, Elizabeth: Welcome! Yay! Thanks for the heads-up about the market.
Hey there, Janice! This is really an easy recipe. I love it. How you love it too.
Thanks for stopping by, everyone!
Paz
I made these last night, a huge batch for just the 2 of us and there wasn’t a nibble left for midnight snacking. First time in 23 years of marriage my husband had more than one serving of veggies - he filled his plate 3 times,
Thanks!
Hi Terry: I’m so excited that you both enjoyed your roasted carrots. Three times for the hubby? Yes!
Thanks for letting me know how it turned out for you.
Paz
Yum! These look great! I read that foods that look like parts of the body happen to benefit the parts of the body they resemble-like carrots are good for the eyes and a carrot cross section resmbles the iris of an eye. Isn’t that a fascinating theory? These make me want to eat carrots right away!
Hi Rebecca: Very fascinating theory indeed! I need to eat more carrots!
Paz
I happen to detest the taste of carrots when they are cooked in any form, but those who feel the same way may benefit from this attempt to alter the flavor. It is the
type of sweetness that the carrot offers that I find offensive, so my goal is to change the sweetness. To do that I drench the carrots in honey, soak them in balsamic vineger and coat them with planty of sea salt and pepper.
Bake at 350 for 60 minutes for al dente, longer for soft. The full size carrots are shaved and split in advance. Not bad, and the kids love them.
Welcome, Sponger: How very interesting that you hate the taste of cooked carrots. I’m glad you’ve been able to find a way to prepare the carrots to your satisfaction and that of your family’s. Thanks for sharing your tip.
Best,
Paz