Roasted Carrots
- Yield 4 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Roasted Carrots sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6 large carrots, peeled and sliced length-wise
- 2-3 tablespoons roasted garlic flavored extra virgin olive oil, or your choice of fat
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Wash, peel, and chop your carrots lengthwise. The cook try to make them uniform and not too small or thin otherwise they'll burn too quickly.
In large plastic zip bag, put the carrots, olive oil, salt and pepper.
When you're ready to cook the carrots, Heat the oven to 425°F. Dump the carrots on a foil-lined baking tray and pop them in the oven.
The carrots take around 30-45 minutes to roast off, but the cook set the cook oven timer for 10 minute intervals at the beginning and 5 minute intervals near the end to remind me to rotate the tray and flip the carrots.
Kitchen notes
- If you wanna get all fancy, you can toss some minced garlic and microplaned ginger to the tray when you take it out of the oven.
- The residual heat takes the bite out of the ginger and garlic.
- After the cook plate the carrots, You can add a splash of vinegar (e.g.
