Chris' Recipes

Bon Appetite!

Roasted Carrots

Written By: Chris - Feb• 10•14

Carrots are one of the vegetables Bill loves to eat.  He prefers them roasted simply like this recipe and would rather do without the glazed or sweet versions that I like.  Over the last few years, I’ve reached for the “real” or “normal”, whole carrots that we grew up growing in the garden when shopping at the grocery store.  You may not buy the ones that have some stem on the thicker end of the long, shaped root vegetable, usually orange in color?  The most commonly eaten part of a carrot is the taproot, although the greens are sometimes eaten as well.  They are a bit of work to peel and cut up, but they are worth it!  In addition to the pretty big rumors going around that peeled baby carrots are “soaked in chlorine”, I simply prefer the natural flavor and color, along with the genuine sweetness of the ones you peel yourself.

Much of the research on carrots has traditionally focused on carotenoids (an organic pigment found in some natural foods) and their important antioxidant benefits.  It has been said that people consuming diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses.  That’s good enough for me.  This dish is simply carrots cut into chunks and drizzled with a quality olive oil and some salt and pepper.  Left firm, they are a simple side to about any dish!

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Ingredients:

6 Large Carrots, peeled
2 Tablespoons Olive Oil (you may choose a flavor infused to your liking)
Salt & Pepper, freshly ground to taste

Preheat the oven to 400 degrees.

-Carrots

Wash and peel the carrots, discarding the greens and peels.  (Although I often save them in a zip lock baggie within the freezer to make homemade chicken stock in the future)

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If the carrots are very thick, cut them in half lengthwise.  Otherwise, leave whole but slice the carrots into one to one and a half inch thick chunks. (Keep in mind the carrots will shrink while cooking.)  Toss them in a bowl with the olive oil, salt, and pepper.

Transfer to a baking stone or sheet pan, spreading in a single layer.  Roast in the oven for 20 minutes, tossing half way through and until browned and tender.

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We serve these simply as a side dish and they are awesome!

Enjoy!
Cheers!
~Chris

 

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