Oven-roasted Carrots

March 18, 2008 | Filed Under Carrots, Cook (almost) Anything at Least Once, Vegetables | 19 Comments 

 

 

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

 

Assorted carrots
Olive oil
Sea salt and freshly ground pepper
Garlic cloves
Orange-infused olive oil, optional


Wash the carrots well and trim the tops. I’ve only peeled those that had blemishes. I’ve also cut the larger ones in half lengthways to even out the size and make sure they will all cook in roughly the same amount of time.

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.