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Roasted Carrots

Meta Street Bungalow | Ashley | Roasted Carrots

Roasted Carrots

I haven’t eaten many carrots in the last twenty years.  As children, we ate a lot of raw carrots & celery because our mom valued healthy snacks.  I was on board with healthy eating, but did get bored of raw carrots.  At the same time, our grandmother cooked carrots as a side dish.  They were mushy, buttery, & sweetened.  Not my kind of food, at all.  As a result, carrots have not been in my diet for a number of years, by choice.

However, we get carrots from local farms.  There is something about fresh carrots.  They are the best we have ever eaten.  When raw, they are sweet and crunchy: perfection.  Therefore, I eat carrots, again.  Using the Genius recipe from Kristen Miglore’s cookbook, I tried the ultimate technique for roasting these perfect carrots and I won’t roast them any other way again. Wish my grandmother had known this method.

Roasted Carrots Recipe

Place a couple pounds of carrots in a saucepan and boil to simmer in salted water for 10 minutes to make the carrots tender.

Make a roasting marinade:  Cut in half one orange and one lemon.  Squeeze one teaspoon of each into a blender.  Also add to the blender, 2 tablespoons olive oil, 1 teaspoon cumin, 2 cloves garlic, 1 tablespoon thyme, 1 teaspoon red wine vinegar, and one teaspoon red pepper flakes (I left these out to make the dish mild.)

Toss boiled carrots with this marinade, and place half of the lemon, half of the orange in the pan (you are going to roast these, too) and the remaining citrus juice (from half of the lemon and orange where you took the teaspoons for the marinade) in a deep baking pan.  Bake at 450 degrees for about 20 minutes, when the carrots begin to shrivel and spot.

Make a dressing:  When the carrots come out of the oven, squeeze the roasted citrus halves into a bowl.  Add 6 tablespoons olive oil, and one tablespoon sugar.  Season to taste with salt & pepper.

Drip dressing over the roasted carrots and enjoy with a meal.  We had ours as a side to Sarah’s Bruschetta recipe, and added crumbled bacon to the top of the bruschetta, instead of a poached egg.

Roasted Carrot Recipe from Food52 “Genius Recipes.  100 Recipes That Will Change the Way You Cook”  by Kristen Miglore

Our Grandparents in their Southern California kitchen.

Our Grandparents in their Southern California kitchen.