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December 22, 2006
Roasted Carrots
This is a great simple side-dish. Roasting carrots makes them tender and brings out their natural sweetness. (If you wanted to take that one step further, you could probably drizzle with honey before or after roasting.)
I used baby carrots. You could probably use bigger ones - I'd cut them into thick-ish carrot sticks first, and possibly peel them.
Anyway, here's what I did:
- Preheat the oven to 425 degrees F.
- Scrub your carrots. Dry them well. Cut off the tops and any straggly hairy bit of root at the ends.
- Put the carrots in a roasting pan large enough to hold them in a single layer. Drizzle them with olive oil, and then shake the pan so that they are evenly coated.
- Put the pan in the oven, and roast for 20 to 30 minutes, shaking the pan a couple of times to make sure the carrots brown evenly.
I took the carrots out when they were just lightly golden brown. I had intended to sprinkle them with chopped parsley, but since the rest of dinner was ready, I forgot and just popped them straight onto our plates. We scarfed them. There was just enough for two servings, plus a smidgen extra. I let Mr. Spaceling have the extra, because having Mr. Spaceling ask for seconds on a cooked vegetable is exceedingly rare and a thing to be encouraged. But I was very tempted not to.
Next time, I'll roast 2 bunches of baby carrots.
Posted by spaceling at December 22, 2006 09:49 PM
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