These Perfectly Roasted Carrots that have caramelized edges and are tender enough to eat without being mushy. This is a great side dish!
I’m pretty sure my friends think I’m going through a mid-life crisis. Three out of the four last weeks we have been traveling. First it was Hawaii with the boys, then I stayed in Arizona with all of the kids for a week. We had a week home and then John and I went to New York for half the week and then I headed to a food blogger conference in Portland by myself for the weekend.
I was always going to Portland and when my husband pleaded with me to come to NYC earlier in the week with him I immediately told him no. That would mean I would be gone for an entire week. In mom time that might as well be a year. My mom never left us. Like ever. It was ingrained in my brain that leaving your kids is not responsible. That I would be selfish and I would be shirking my motherhood duties. But after MUCH convincing from my husband that I wouldn’t be the worst mom in the world and that I would not be neglecting my kids (quality time with grandma), I went. And had a trip of a lifetime might I add.
I’ll tell you…in one week I felt like I transported to my life before kids. No one to dress, no one to feed. No laundry, no dishes. It was nice…and weird. Who was I? After 11 years of being at the beckon call of little people, who was this person who slept in, worked out, and then did whatever I wanted?
But I missed them. The little humans in my house. I missed chasing around my toddler, pleading with her to wear clothes (it’s an everyday battle). So no worries. I’m back. I’m here. I ready to negoigiate with people half my size.
I know carrots aren’t exactly the most exciting thing you can make. But these are roasted. Roasted until the edges just start to caramelize and an amazing nutty flavor appears out of nowhere. You’ll never eat carrots any other way again.
You want to use a coarse salt like kosher salt.
Toss it with some good quality olive oil.
You want to roast them until the edges just start to caramelize. That’s flavor right there! Then toss it with some fresh dill or parsley. It not only brightens the flavor but adds some color for pretty presentation
|Roasted Carrots|| |
- 12 carrots
- 3 tablespoons olive oil
- 1 1⁄4 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh dill or 2 tablespoons parsley
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally in 1½-inch-thick slices. The carrots will shrink a lot during cooking.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. You may need longer depending on the thickness of your carrots.
- Toss the carrots with minced dill or parsley, season to taste, and serve.