Monday, January 23, 2012

The Little Hedgehog Cooks: Roasted Carrots


This week in my CSA box, I got:
Beet Greens
Broccoli Raab
Collard Greens
Salad Mix (2 bags) 
Swiss Chard

Little man helping me unpack the veggies and fruits

The carrots were just beautiful and I wanted to find a recipe that would bring out their flavor. I found a recipe for roasted carrots - easy, quick and simple!

Roasted Carrots
{recipe adapted from: Epicurious}

  • Bunch of carrots
  • Olive oil
  • Salt and Pepper

Preheat oven to 500°F with rack in lower third. Wash carrots, trim tops to 1 inch and peel carrots. 

Toss carrots with olive oil, salt and pepper to taste. (I just eye-balled it) Spread the carrots out on a large 4-sided pan. 

Roast for 20 minutes at 500°F. Reduce oven to 325°F and continue to roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.

*recipe note: my carrots were smaller than your average carrot and they were crispy after 20 minutes at 500°F. If you have smaller carrots, I might recommend roasting for 10-15 min at 500°F and then reducing the oven temperature to finish roasting.*

The carrots turned out great! They were sweet and tender and the "burnt crispy-ness" actually added a good roasted flavor. Little man loved it so much that he gobbled up his and stole some of mine! 


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