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Oven Roasted Baby Carrots

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Recipe: Easy Oven Roasted Baby Carrots

I've never been a fan of cooked carrots; they always seemed mushy and flavorless to me. But I came up with these oven roasted baby carrots while trying to add a bit of nutrition to our daily meals. I'd tossed a bag of baby carrots in with a pound or so of baby golden creamer potatoes and roasted them together.

Surprise, surprise! By the time dinner was finished, it was the potatoes that were left languishing and lonely in the serving bowl. So now, it's baby carrots all the way, baby!

The Ingredients

Preheat oven to 375 degrees

1 bag of baby carrots (whatever size you prefer- cut up big carrots will probably work as well)

Olive oil

Sea Salt and Table Salt to taste

Black pepper to taste

Powdered thyme to taste

Crumbled dalmation sage (any other sage can be substituted) to taste

A Note About The Measurements

If you're nervous about measurements, try 1/2 teaspoon of each seasoning except crumbled sage- use at least 1 teaspoon, and add from there.

Carrots should feel gritty after being seasoned, and you should see plenty of herbs coating each carrot.

The Directions

Rinse the baby carrots well, and turn onto a paper towel and pat dry. Dump dry carrots into a medium to large mixing bowl. Drizzle enough olive oil over the carrots to coat well, but not enough to be sopping.

Add salt, pepper, thyme, and sage. Toss or stir to coat.

Line a baking sheet (cookie sheet with sides) with non-stick foil. Pour carrots onto baking sheet and try to keep to a single layer.

Bake for 30-45 minutes.

Stir after 20-30 minutes.

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The Carrot Poll

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Other People's Carrot Recipes

Baby Carrots with Dill Butter
Sounds yummy to me!
Marmalade-Glazed Carrots
For those with a sweet tooth.

Tips For Cooking Carrots

>> California carrots are sweeter than Florida carrots. If you can't buy locally, try to find "California" on the package. Most frozen carrots won't say where they're grown, but most fresh carrots do. When in doubt- look for Grimway. They're Cali grown.

>> A tasty way to cook carrots quickly is to cover the bottom of a small saucepan with water and sprinkle salt and pepper into the water. Fill pan halfway with baby carrots, cover the saucepan and bring water to a boil for several minutes. When the carrots turn bright orange, uncover and continue to boil the water until it's all evaporated. If you listen closely, you'll hear a slight whistling noise as it disappears. Drop a pat of butter into the pot and turn off the heat. Cover the saucepan and shake vigorously to coat carrots. Serve.

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WordVixen

Cooked carrots were never a favorite food of mine- until I learned to make them really good.

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