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.
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.
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.