Wednesday, August 27, 2008

Easy Roasted Carrots

updated 6 years after first posting--we're still eating these but now we use our CSA carrots!

Try these for a nice change from glazed carrot dishes. They're also an alternative for recalcitrant carrot eaters--they look and taste similar to roasted sweet potatoes. Plan these for a night when you'll have the oven on at 400 degrees for something else (cornbread, muffins, whatever). You can also roast them at 450 degrees, and they'll be done in less time. The picture shows the lovely white carrots I get in my CSA box from the Colvins. Yum!

Easy Roasted Carrots
From Joy of Cooking (1997 ed.)

  • 1 1/2 pounds carrots, peeled (can leave whole or chop into equal size pieces)
  • olive oil
  • thyme
  • salt and pepper

Place carrots in 13X9-inch baking pan. Drizzle with olive oil. Toss to coat lightly. Sprinkle with thyme, salt, and pepper. Roast at 400 degrees for about an hour, or until carrots are tender. Stir them once in a while; carrots will blacken in some areas like other roasted vegetables.

Serves 4

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