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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:

  1. Preheat the oven to 425 degrees F.

  2. Scrub your carrots. Dry them well. Cut off the tops and any straggly hairy bit of root at the ends.

  3. 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.

  4. 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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