Wednesday, June 22, 2011

Roasted Carrots

I have a confession to make.  My favorite part of a making a beef roast is actually the vegetables.  Roasted potatoes, onions, and especially the carrots are so tender and sweet and good for you!  I wanted to try to imitate that taste without the whole beef and crockpot thing and this is what I came up with.  It's definitely worth it!  Give it a try...you'll never want to go back to boiled carrots again.

Roasted Carrots

2 lb. whole carrots
salt and pepper
1 to 2 Tbs. canola or vegetable oil
3 sprigs of thyme, optional

Preheat the oven to 400 degrees.  Peel and cut the ends off the carrots.  Cut each carrot into two to three pieces.  In a small bowl, toss the carrots, salt, pepper, and oil, coating each carrot well.  Put the carrots onto a large piece of aluminum foil and lay the thyme sprigs on top.  Fold up the foil around the carrots, sealing tightly.  Put the packet in a baking dish and roast for between 1 hour and 15 minutes and 1 hour and 30 minutes.  Open carefully...steamy delicousness inside!

2 comments:

  1. I will have to try this. I love roasted veggies, but never have thought of roasted carrots. I have a bag of carrots in the crisper that are now screaming to be roasted!

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  2. Made them. Loved them. Ate seconds. Baby ate seconds. Hubby ate seconds. Miss M. ate seconds. Will make again . . . soon!

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