If your default for carrots is to sauté or steam, you might want to try roasting for a change!

Rantings of an Amateur Chef

My default for veggies are to steam them. Regular readers will recognize my rants against boiling veggies and cooking the life out of them, but to be honest 95% of the time I simply steam them.
Lately though, roasting has captured my attention. Potatoes…Brussels sprouts….tomatoes – all quite good roasted. I had never roasted carrots, until now.

The roasted flavor with some carrot crisp. Yum!

The recipe below calls for full sized carrots, but I had the baby ones on hand.

I sliced them lengthwise to both expand their surface area for the oil, salt and pepper and to reduce the roasting time.

I roasted them for 15. They probably could have used a few more.


Roasted Carrots

Prep Time: 10 min | Cook Time: 20 min | Servings: 6 servings | Difficulty: Easy


  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons…

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