Roasted Carrots (And Other Vegetables) Recipe

"Roasting vegetables brings out a natural sweetness without added sugar and concentrates flavors, so it's a favorite at our house. The basic carrot recipe here is borrowed from Ina Garten, and it can be used for broccoli, asparagus, sweet or white potatoes, onion wedges, small brussel sprouts, and even green beans. Times and seasonings may differ, but the method doesn't. Roasted vegetables become the star of the show."

Original is 1-2 serving

Metric US

I've Tried It

Ingredients

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2 carrots (or equivalent amount of another vegetable per person)
2 teaspoons olive oil (or vegetable oil)
1/4 teaspoon kosher salt (which is less "salty" than regular or seasoned salt, so adjust for substitutions)

1/8 teaspoon freshly ground pepper
1 tablespoon fresh dill or flat leaf parsley (vary with thyme or rosemary), chopped finely
Salt and pepper to taste

Nutritional

Serving Size: 1 (144.3 g)
Calories 132.2
Total Fat - 9.4 g
Saturated Fat - 1.3 g
Cholesterol - 0 mg
Sodium - 666.3 mg
Total Carbohydrate - 12.2 g
Dietary Fiber - 3.6 g
Sugars - 6.1 g
Protein - 1.3 g
Calcium - 42 mg
Iron - 0.5 mg
Vitamin C - 12.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Ingredients are per person, so multiply by the number of people at the table.

Step 2

Wash the carrots, remove the tops, and peel if you usually do, although a cleaned carrot doesn't have to be peeled.

Step 3

Cut them on a diagonal in one inch thick slices. To work with the thicker end, cut the carrot in half before you slice it. The idea is to keep them all approximately the same size, so they cook evenly.

Step 4

Spread in a single layer on a baking sheet and drizzle with olive oil, mixing so that they are coated.

Step 5

Season for baking with salt and pepper. You will season again before serving, so use a light touch here.

Step 6

Bake at 400 degrees for 25-35 minutes until the color and tenderness are a match for your tastes. Test with the point of a knife inserted in the thickest part of the vegetable.

Step 7

When ready to serve, sprinkle with fresh dill or parsley and season again to taste.

Step 8

If you vary the vegetable, just remember to cut the vegetables in roughly the same size and watch the cooking times. For mixtures of vegetables, choose those which will cook in the same time frame.