roasted carrots from le chou fou

Unlike so many vegetables, carrots sell themselves. They’re sweet, crunchy, and always the first thing to disappear on the crudité platter. I like them pickled and on hand to add to pretty much any handheld food. In fact, they satisfy so nicely raw, you might not consider cooking them. Roasted carrots may change that.
Jump to recipe.

I particularly like roasting (and pickling for that matter) when it comes to those bags of multicolored carrots. Truthfully, I’m not sure if it’s just me or if the lighter colored carrots, the yellow and white ones, really don’t have as much flavor as the orange and purples, but when I see them next to the dip, I avoid them. Not so when they’re roasted and tasty.

If you’ve been following the roasted vegetable posts over the last few days (including roasted kale chips and roasted cauliflower ), nothing here will shock you. Simply slice the carrots nice and thin; alternatively, you can leave them whole, in which case you’d roast them longer.

multicolored carrots, cut up and ready for roasting

Then toss with oil and seasonings, roast for 15 minutes, stir, test to see how much longer they need to cook, which might be 5 or 15 minutes.  Eat them hot or save to toss into things later in the week.

roasted carrots from Le Chou Fou

I like this recipe idea from the allrecipes print magazine; they toss roasted carrots with salad dressing, blue cheese, dried cranberries, and arugula. I just gave you the recipe, pretty much, but if you need exact amounts, their official roasted carrot salad recipe is at the link above.

Roasted Carrots: The Recipe

Print Recipe
Roasted Carrots
Roasted carrots are easy, delicious, and colorful, and a great addition to salads and bowls.
roasted carrots from le chou fou
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Prep Time 5 minutes
Cook Time 15-30 minutes
Servings
cups
Ingredients
  • 1 tbsp oil (melted coconut, olive, grapeseed, etc.)
  • 2 cups carrots sliced thin on the diagonal
  • 1 tsp salt
  • 1 tbsp seasoning (harissa, Mexican spice, etc.)
Prep Time 5 minutes
Cook Time 15-30 minutes
Servings
cups
Ingredients
  • 1 tbsp oil (melted coconut, olive, grapeseed, etc.)
  • 2 cups carrots sliced thin on the diagonal
  • 1 tsp salt
  • 1 tbsp seasoning (harissa, Mexican spice, etc.)
roasted carrots from le chou fou
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400º. While oven heats, peel and slice the carrots. Place oil in a large bowl, add carrots, salt and seasonings, and toss well. Spread on a parchment covered baking sheet.
  2. Roast 15 minutes, then stir and check for doneness. Roast an additional 5-15 minutes, depending on desired doneness. Serve hot or store when cooled in a zip-top bag up to 5 days.
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