Monday, March 23, 2015

Roasted Carrots

Carrots have always been one of my favorite foods.  I think the real reason is that the first time I was really aware of carrots as a young child was when Uncle Lewie was in the service and needed to improve his night vision so he was instructed to eat lots of carrots.  Ever since then I have had a love affair with carrots.

Most recently I have loved roasted carrots.

Roasted Carrots

Wash and cut into sticks a couple of pounds of carrots.  Dry them well and place in a large bowl.  Drizzle with olive oil...perhaps 2 to 3 Tablespoons but no more than 3 Tablespoons.  With your clean hands, lift and turn and mix well until every carrot stick is coated with the oil.  If there is oil in the bottom of the bowl you have used too much oil.  Use less next time.

Sprinkle with 1 teaspoon of coarse Kosher salt and about the same amount of crushed black pepper.  Stir with a spoon this time unless you want to lick the salt and oil off your fingers!

Place in a large rimmed pan such as a half-sheet pan and spread out one layer thick.  It is somewhat important that each carrot touch the surface of the pan.  Tightly cover pan with aluminum foil. Let roast in a 400 degree F. oven for about 15 minutes.  Remove from oven and remove the foil from pan.  Turn carrots over and return pan to oven to cook an additional 10-15 minutes.  Watch them closely after the 10 minutes.  You want them to brown but not burn.

These are delicious right out of the oven.  They are also great at room temperature.

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