These Oven Roasted Carrots are are roasted in just three simple ingredients. The result is a tasty explosion of yumminess that no steamed carrot could possibly compete with. You can just pick them up and eat them like french fries. The simplicity of Oven Roasted Carrots is what makes them so delicious. The only thing you have up against you is time with this recipe, because it takes a good hour and 15 minutes for the carrots to cook through. If you like your carrots really tender, (of if you’ve started with some particularly thick carrots) you’ll need to let them bake another 20-30 minutes on top of that. So I like to make this recipe when I’ve already got my oven going for something else. Today we were making my Juicy Lemon Sage Chicken again (because it was just so darn good the first time!) I just barely had space on the rack to fit in my large rectangular Pyrex pan with the carrots, but luckily both squeezed in like magic. Between yesterday’s brownies and today’s carrots, that square 8X8 inch Pyrex pan definitely has my name on it…
Here we go!
You’ll need a generous bunch of carrots. Go for ones that are on the thinner side (they’ll cook through faster) and do try to find some with the fans still on. Since they are meant to be picked up and eaten one by one, you can hold the end of the fan in order to munch on your carrot; it works great and they also look prettier this way.
Peel and clean the carrots, and cut down the fans so they are shorter than before. Douse the carrots in olive oil, and then one by one turn them around in it so they are nice and covered. Sprinkle coarse salt over them, and then a few small pieces of unsalted butter, like so:
Place them in the oven at 200C (392F) for 1 hour; after 30 minutes cover them with tin-foil for the last 30 minutes. Remove and enjoy alongside your main course.
Mmm mmm! The olive oil and salt combination is so scrumptious. I seriously could imagine these being served up at a movie theater of the future instead of popcorn. Can you see it? A little cone filled with Roasted Carrots? Well, I sure can! Then again, I am the crazy one…
Until next time,