Recipe for oven-roasted carrots
True confession: I don't love cooked carrots. I like them raw, crunchy, dipped into something like hummus or ranch dressing. Cooked carrots don't float my boat. Post-Thanksgiving I discovered an unopened two-pound bag wedged in the back of my refrigerator. I thought about sending those carrots straight to the compost pile, but instead I decided to try cooking them the way I cook potatoes: tossed in a bit of olive oil, salt and pepper, and roasted until their natural sweetness came to the surface and formed a little bit of a crust. Know what? It worked! Call them carrot home fries, if that makes sense: soft on the inside, crusty on the outside, with just enough salt. These oven-roasted carrots are truly the best cooked carrots I've ever tasted.
2 lbs carrots, trimmed and peeled
1/2 tsp ground nutmeg
Coarse sea salt and fresh black pepper
Extra virgin olive oil
Roughly chopped parsley, for garnish (optional)
Preheat oven to 425°F.
Cut the carrots into bite-size chunks. I like to roll cut them, to expose as much surface as possible. (This video shows you how to roll cut; it's very easy.)
Place the carrots on a rimmed baking sheet. Sprinkle with nutmeg. Then, splash on some balsamic vinegar, sea salt, black pepper and olive oil (amounts aren't important, just use enough so all the vegetables will be well seasoned and coated). With your clean hands, toss everything together. Then, spread the carrots in a single layer on the baking sheet.
Roast in the oven at 425F for 25 minutes. The carrots will have crispy edges and should be cooked through on the inside.
More recipes in The Perfect Pantry:
Moroccan carrot salad
Carrot cake cupcakes with lemon frosting
Thyme roasted new potatoes
Roasted fennel with potatoes and onions
Roasted potatoes with lemon thyme vinaigrette
Other recipes that use these pantry ingredients:
Spicy paprika roasted carrots, from Simply Sugar and Gluten-Free
Roasted rainbow carrots and string beans with citrus-sage glaze, from Food Blogga
Roasted carrots and mushrooms with thyme, from Kalyn's Kitchen
Roasted carrots with sesame ponzu vinaigrette, from Steamy Kitchen
Apple cider roasted carrots with rosemary and nutmeg, from Former Chef