There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
Roasted carrots are tender with a beautifully intensified flavor. They are a perfect side dish for burgers or steaks because they take care of themselves in the oven while you are preparing the rest of the meal. Tasty and easy!
- ROASTED CARROTS WITH ONION
- Servings: 4
- Time: 0hr 30mins
- Difficulty: Easy
|WHAT YOU NEED||WHAT TO DO||WHY|
|Center a rack in oven; start preheating to 450°F “Convection” (verify with an oven thermometer).||Ovens often run hot or cold, or preheat slowly.|
||Place on a quarter 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. Carrots roast twice as fast on aluminum as they do on glass or ceramic.|
||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.|
||In a 1-cup microwave-safe glass bowl/cup, melt butter on medium power. Whisk in seasonings. Drizzle over vegetables; toss to coat evenly. Spread into an even layer; roast until carrots are fork tender (13-15 minutes). Turn with a bamboo spatula to redistribute moisture before serving.||Butter adds rich 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.