Wednesday, March 30, 2011

Roasted Carrots

Three words about roasting carrots:

Even though I am obsessed with roasting all manner of vegetables I have never roasted carrots. All that changed Monday night. I had a bunch of sweet, new carrots.

I sliced them lengthwise (so pretty), laid them on a baking pan cut side down, with about a tablespoon of olive oil. Roasted at 350 degrees for about 20 minutes (or as long as it takes to give a baby a bath in the kitchen sink) until they were slightly browned on the cut side.

Then I sprinkled the carrots with lemon juice, salt and a little parsley.

Delicious, cheap and fast. And tasted great hot or cold.


  1. I'm not a huge fan of cooked carrots, but I do like 'em roasted, when they've been tossed with a bit of soy sauce first.

  2. Oh, soy sounds like a great addition! I like a little honey too to bring out the sweetness.