The carrot is an often uncelebrated vegetable that’s a staple of crudite platters and cream cheese frosting-covered cakes, but I don’t see them enough as sides at home or in restaurants. With countless varieties there are flavors you can develop lending them to taste like parsnips or sweet potatoes. I like to let them speak for themselves though and add just a few ingredients to bring out their natural flavor. A hint of sugar helps to enhance their sweetness and depth of flavor.
SWEET ROASTED CARROTS
- 1 Large Bunch Organic Carrots (About 2 Lbs.)
- 2 Tbs. Extra Virgin Olive Oil
- 1 1/2 Tsp. Salt
- 1 Tsp. Black Pepper
- 1 1/2 Tsp. Sugar
- Preheat oven to 400 degrees.
- Peel carrots, trim ends and cut them on a bias into 2-inch chunks.
- Place carrots on a large baking sheet with plenty of room – they should not be touching each other.
- Drizzle carrots with olive oil and then sprinkle with salt, pepper and sugar.
- Toss in pan until thoroughly coated with all ingredients.
- Bake in oven for 20-25 minutes until the carrots are slightly browned and fork-tender.
I think you’ll like how this recipe turns out because it’s simple, but has rich flavor. I have substituted sugar in this recipe, roasted them with the other ingredients and then tossed the finished product with honey and grated fresh ginger. There are tons of great fall flavors that you can also work into this recipe. And don’t forget to try this roasting method with your other favorite veggies! Dig in!