Recipe of the Week
Simple Roasted Carrots
December 29, 2011
I learned how to prepare this from watching Paula Dean on the Food Network. It is very simple to prepare but the rewards in taste are unbelievable. This dish adds great color and flavor to any meal.
*1 lb of whole carrots
*2 Tablespoons of your favorite fresh herb…dill or rosemary are my favorite.
Peel the carrots and cut them into small bite sized pieces.
Place them on a baking sheet and coat with the EVOO.
Season the carrots with salt to taste. Add your favorite freshly chopped herb. Use your hands to make sure the carrots are fully coated.
Spread the carrots out into a single layer. Try to arrange them so that they do not touch. .
Bake in a pre-heated 375 degree oven for 25 minutes. Carefully turn the carrots and cook for an additional 20 minutes. The carrots should be beautifully caramelized at this point.
They can be served immediately or placed in an airtight container to be reheated later.
NOTE: You can also use this same recipe when preparing small baby potatoes or parsnips. I often roast different vegetables together such as carrots and parsnips.