ROASTED CARROT STICKS WITH ONION
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
Roasted carrots are tender with a flavor that is beautifully intensified. They are a perfect side dish for burgers or steaks because you can ignore them in the oven while the rest of the meal is prepared.
Tasty and easy!
|WHAT YOU NEED||WHAT TO DO||WHY|
|Place a rack in the center position of an oven or a toaster oven; preheat to 450°F “Convection” (verify with an oven thermometer).||Ovens often run hot or cold, or preheat slowly.|
|1 pound carrots peeled and cut into batons/sticks||Place on a quarter sheet pan, or the toaster oven sheet pan.
Tip: Peel carrots. Cut off tops and tips; rinse. Cut in half to separate tapered ends from thick ends; cut each piece in half lengthwise. Place cut sides down; slice lengthwise into 1/2-inch wide sticks. Line up sticks and shorten lengths to 1 1/2-inch.
|A small pan helps retain moisture, while aluminum roasts carrots in half the time required for glass or ceramic.|
|4 ounces white or yellow onion, wedged||Add to carrots.
Tip: With an onion on its side, cut off and discard stem and root ends; cut in half at the equator. Place cut sides down and slice each from pole to equator; discard skins. With equator sides still down, slice into 1/2-inch wide wedges.
|Wedges are attractive and less prone to burning than slices.|
|2 tablespoons unsalted butter
1 tablespoon dark brown sugar, firmly packed
1/2 teaspoon oregano flakes
1/2 teaspoon roughly ground black pepper
1/4 teaspoon fine sea salt
|In a 1-cup tempered glass bowl/cup, melt butter on medium microwave power. Whisk in seasonings until uniform in color. Drizzle over vegetables; toss to evenly coat. Spread into an even layer; roast until carrots are fork tender (13-15 minutes). For ovens lacking a steam release vent, briefly crack the door 2-3 times in the final half of roasting to release the steam. Turn with a bamboo spatula to redistribute moisture before serving.||Butter adds wonderful flavor, has low PUFAs, and leaves less pan residue than oil. An even layer promotes even roasting.|
CUMIN ROASTED CARROTS
Omit onion. Replace oregano with 1/4 teaspoon ground cumin.
GINGER ROASTED CARROTS
Omit onion. Replace oregano with 1/4 teaspoon ground cumin. Add 1/8 teaspoon each ground ginger and ground cinnamon. After roasting, squeeze 1/2 teaspoon fresh lemon juice in a light drizzle over carrots just before turning and serving.