P.S. These should be cheap to make now, as carrots are generally one of the cheapest veggies available in the Northern Hemisphere in the winter.
Ingredients:
Carrots
Oil
Salt
Pepper
Herbs of your choice.
Instructions:
1. Peel carrots, and if desired, cut them into rounds. I don’t bother; I leave my carrots whole. I usually make 2-4 pounds of carrots (a bag or two) at a time when I make this as we love it so much, and they shrink substantially while cooking.
2. Drizzle a little bit of oil on the carrots. I probably use an eighth or a quarter of a cup of oil.
3. Season with salt, pepper, and herbs. For my 2-4 pounds of carrots, I use about a teaspoon of salt, a half teaspoon of pepper, and a tablespoon or two of herbs. My favorite herbs to use in this recipe are rosemary and thyme, but any herbs would taste delicious.
4. Make sure to coat the carrots entirely with the oil, salt, pepper, and herbs, ensuring an even distribution.
5. Lay the carrots flat on a lined baking tray, and pop into the oven at ~400 degrees until the bottom of the carrots start browning/caramelizing. This should take 30-45 minutes. Turn over the carrots, and cook until they’re completely soft and flexible. By this point, they may have blackened parts, but don’t worry, they’re not burnt- those black parts are the caramelized natural sugars in the carrots and they’re the tastiest part!
Serve either hot or cold, both are delicious! If you want to slice before serving, do so. Its easier to slice them post cooking than before. (Chopping them before makes them a pain to flip over.)
Do you ever serve roasted carrots? How do you make them? What is your favorite, simple, go to veggie dish? Does your husband know his way around the kitchen, or is he like mine- able to follow simple instructions and make simple foods like scrambled eggs and noodles, but not much else?
How much do carrots cost locally now?
Linking up to Fat Tuesday, Traditional Tuesday, Simple Lives Thursday, Fresh Bites Friday, Allergy Friendly Lunchbox Love, Freaky Friday
