A simple recipe for roasted carrots.
I gotta tell ya, I think carrots are pretty under-utilized as a side dish. Sure, we go to them often to add an aromatic touch to soups and salads and such, but I really think they can hold their own as a stand-alone veggie. And, just maybe, they’re even a side dish worth entertaining with.
First of all, they pair beautifully with roasted meats, and especially proteins such chicken, pork and salmon. Secondly, when roasted, they possess this happy balance of mostly sweet, yet somehow brimming with savory notes. And, if you don’t mind me saying so, it’s a pretty divine combo. Third, it doesn’t take much in the way of effort or ingredients to end up with a really, really delicious product even the kiddos will love. Lastly, word on the street is their pretty good for ya too.
Something about, like, sparkly eyes and vitamins, but I’m sure you already knew that. Oh! And, just one more little advocacy for the carrot…see? I just can’t stop myself. They also come in a beautiful range of colors. My favorite? The Rainbow Carrots — they’re the kind of vegetable that makes you stop and stare. Mmmm-hm. Now, I’d say that’s dinner party worthy, right there.
- 1 lb rainbow or regular carrots, carrot greens removed, peeled, rinsed and dried
- 1 1/2 tablespoon olive oil
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Preheat the oven to 400°. Places carrots on a rimmed sheet pan lined with non-stick aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly combined and bake for 16-18 minutes, or until just fork tender. Serve and enjoy.
Would pair well with: