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Recipe

Basic Roasted Carrots

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: three to four.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the carrots with olive oil and salt and pepper before roasting. Or toss the carrots with Sesame Sea SaltCaramelized Shallot ButterGinger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Ingredients

  • 1 lb. carrots, peeled
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Preparation

  • Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. If carrots are thick, cut in half crosswise to separate the thick end from the thin end; halve the thick end lengthwise. Cut all the carrot segments crosswise into 1-inch lengths. In a medium bowl, toss the carrots with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. If using a flavoring before roasting, toss it with the carrots now.
  • Turn the carrots out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the carrots until lightly browned on bottom, 12 to 15 minutes. Flip and continue to roast until the carrots are tender and slightly shriveled, 3 to 5 minutes.
  • Return the carrots to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Reviews

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Reviews

  • mmeckstr | 04/13/2016

    Simple and delicous. My toddler boys eat these carrots like they are candy!

  • mgssts63 | 12/25/2015

    Easy recipe. My oven took about 3 times longer to roast these, however.

  • user-3504116 | 06/16/2014

    very easy to make and delicious! I used orange, white and purple carrots with a touch of sesame seeds.

  • sk88 | 07/14/2012

    Wonderful with the moroccan spice mix!

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