This is another of those recipes that I make so often, but haven’t posted due to ho-hum pictures. Given my new laissez-faire attitude, I thought it was time to share. If carrots sound boring to you, just trust me on this!
These carrots are so delicious and make a great side dish for just about anything. We just bought some Jurassic (ginormous) carrots at last weekend’s Farmers Market and ate them with some grilled shrimp and fresh bread (both also from Farmers Market).
Heaven on a plate.
I normally use smaller (regular-sized) carrots from the grocery store and find that they have much less water content than the giant carrots I bought at the Market. The bigger ones tasted kind of like sweet roasted yams – delicious, but not like usual for us.
I have played with the recipe proportions each time I make this. What I have found is that if I use 2.5 pounds of carrots and 2 Tbsp. olive oil + the salt/pepper listed in the recipe it is all good! Naturally sweet, salty, healthy and super-easy too. What else do you need?
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 (This is optional for me – I’ve used parsley before, but I’ve made this recipe far more times without this step.)
1. Preheat the oven to 400 degrees.
2. 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. (They will shrink up while cooking so make the slices big.)
3. Toss them in a bowl with the olive oil, salt, and pepper.
4. Transfer to a sheet pan in one layer and roast in the oven for 20 minutes, until browned and tender.
5. Toss the carrots with minced dill or parsley if desired, season to taste, and serve.
Nutritional Info from Food Network: 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