I’ve mentioned roasted carrots a couple of times in various posts, but to be honest – they were always devoured too quickly for me to get a good picture of them to post about them. I came across this method for making roasted carrots on a blog called Pottery Monster a while back, and since the first time I’ve made them it’s become my absolute favorite way to eat carrots. Every week that we’ve received carrots in our FFTY box, I’ve made this recipe – and it always leaves me wanting more, and is likely the reason that there haven’t been nearly as many carrot inspired dishes floating around, since in the dark times, before roasted carrots, I didn’t think that carrots were that special. But I’ve learned the error of my ways now… They may not look like much, but they are durned tasty.
It’s been hard to make anything in the oven lately – it has just been ridiculously hot lately. We’ve had the air conditioning on and the house locked up tight for most of the last week. It’s been a big de-motivator for cooking, even if it hadn’t been such a busy week. I’ll get motivated… sooner or later. Of course, next week isn’t looking too terribly calm either… Miss Thing goes back to school again, (booooo!) and then I have a doctor’s appointment, and I need to get Leeroy & Jenkins in for another vet visit… Nevermind Team Practice every night – although thankfully they drop to only three times a week soonish.
With all the busy-ness going around – these carrots are a perfect thing to have on hand – assuming they last very long. (when I make them they seem to disapear in about two seconds) While they do take a while to roast, the prep is super easy and the ingredient list is very, very short. And the results? Delish. Even Miss Thing, who hates all carrots and everything to do with carrots, admitted that these carrots are ‘okay’. In fact, if I ever manage to make it down to the farmer’s market again this season (I’ve had the last couple of weekends get completely hosed, what with the teenage invasion and everything else thats been going on…) You’ll notice though, that I don’t give specific measurements for this dish – mostly because you don’t need them. You can pretty much use however many carrots you happen to have on hand. They do reduce a bit in size when cooking, so it might be good to keep that in mind.
- Olive Oil
- Kosher Salt
- Preheat Oven to 400°
- Wash the carrots
- Lightly coat the carrots with the olive oil
- Sprinkle liberally with kosher salt
- Spread out in a single layer on a baking sheet
- Roast until thick ends of the carrots are soft (about an hour)
- They will keep in fridge for atleast a couple of days – assuming they aren’t devoured immediately like they are at our house.