Sunday, July 28, 2013

Roasted Carrots

I'm always looking to branch out a bit when it comes to veggie sides, and the summer is a great time to be able to try new things. I found a lovely bunch of rainbow carrots at the farmer's market last weekend. Simple roasted carrots sounded like a perfect addition to the grilled steaks I was making. Not only is this side dish quick and easy to make, it's quite delicious and absolutely beautiful on the table. You don't need rainbow carrots to make this dish, but they sure do look lovely. Follow the same techniques you would for roasting any other vegetable - keep it simple...olive oil, salt, pepper and higher heat. The other great thing about these carrots is that they are delicious warm, at room temperature or even cold the next day.

Roasted Carrots
1 bunch of rainbow or orange carrots
Olive oil

1. Preheat the oven to 400 degrees.

2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20-30 minutes, until browned and tender.

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