$2.38 RECIPE / $0.60 SERVING
What do you do when the only carrots remaining in the supermarket are in five-pound sacks due to supply chain issues?
Carrots cooked in the oven! They’re in abundance! Roasted carrots are a quick dinner side dish that’s also economical. They’re also my favorite way to consume carrots.
Carrots roasted in the oven become exceptionally sweet and tasty, and they may be coupled with a variety of herbs and spices, making them extremely adaptable.
WHAT MAKES ROASTED CARROTS SO DELICIOUS?
In my opinion, the finest way to cook carrots is to roast them. The carrots’ sweet flavor is enhanced by the oven’s dry heat, which concentrates the flavors and caramelizes the natural sugars in the carrots.
There’s no water to dilute the carrot flavor; it’s pure carrot nirvana. Not to mention how simple they are.
HOW DO YOU SEASON ROASTED CARROTS?
When roasting veggies, I normally keep seasonings to a minimum to enable the natural flavors of the vegetables to shine through.
For example, in the recipe below, I simply seasoned the carrots with salt, pepper, and a pinch of garlic powder. Roasted carrots, on the other hand, go well with a variety of flavors. Here are some more roasted carrot seasoning ideas:
- Curry powder
- Lemon pepper
- Balsamic Vinegar
- Blackening seasoning
- Cinnamon and cayenne
IS IT NECESSARY TO PEEL THE CARROTS?
If carrots are completely cleaned before roasting, they do not need to be peeled. A soft-bristled vegetable brush works well for removing sand and grime from the carrot’s rough surface.
SERVING SUGGESTIONS FOR ROASTED CARROTS
Carrots roasted in the oven have such a varied flavor that they can go with almost any meal. They go well with pan-seared chicken breasts, Glazed Ham Steaks, Classic Meatloaf, Crunchy Kale and Chicken Salad, or Honey Mustard Pork Chops.
- 2 lbs. carrots ($2.00)
- 2 Tbsp. olive oil ($0.32)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/4 tsp garlic powder ($0.02)
- Preheat the oven to 400 degrees Fahrenheit. Peel and scrub the carrots before being sliced into one-inch slices.
- Line a baking sheet with parchment paper and place the carrots on it. Season with salt, pepper, and garlic powder after drizzling the olive oil over the top. Toss the carrots in the oil and seasonings until completely coated.
- Roast the carrots for 20 minutes in a preheated oven, then give them a thorough toss. Roast for another 10-15 minutes, or until desired browning is achieved.
- Season the carrots with salt and pepper to taste. Enjoy while it’s hot!
- Serving: 1 serving
- Calories: 156 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 8 g
- Sodium: 302 mg
- Fiber: 6 g
STEP-BY-STEP GUIDE TO MAKING ROASTED CARROTS
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 2-pound carrots, peeled and scrubbed.
- Cut carrots into 1″ slices. To add more visual appeal, I like to slice them on a diagonal. When the food is presented in a pleasing manner, it looks more delicious.
- Drizzle 2 tablespoons olive oil over sliced carrots on a parchment-lined baking sheet.
- To season the carrots use 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Toss the carrots in the oil and seasonings until they’re completely covered. Allow enough space for the carrots to breathe on the baking sheet (this is important for getting good caramelization).
- After 20 minutes of roasting, toss the carrots thoroughly. Cook for another 10-15 minutes, or until desired browning is achieved.
Taste the carrots and season to taste with salt and pepper. I added chopped parsley as a garnish, but the carrots don’t require it to be flavorful. Enjoy while it’s hot.