Roasted Carrots

This recipe is my version of America’s Test Kitchen’s New Best Recipe roasted carrots.  They actually call for baby carrots in the recipe (yeah, those already-peeled nubs that you buy in a bag), but since we’re using CSA veggies, I just peeled and sliced some of our fresh-from-the-farm carrots instead.  It’s never a bad idea to use farm-fresh in place of pre-packaged.

Ingredients:

• 2 pounds carrots, peeled and cut into 1″-2″ lengths
• 2 tablespoons olive oil
• ½ teaspoon salt

Preparation:

1. Adjust an oven rack to the middle position and heat the oven to 475°.
2. Toss the carrots, oil, and salt in the broiler pan bottom.  Spread the carrots in a single layer and roast for 12 minutes.
3. Shake the pan to toss the roasted carrots.  Continue roasting, shaking the pan twice more, until the carrots are browned and tender, about 8 minutes longer.
4. Serve roasted carrots immediately.

The Verdict:

You would really think, with a roasted carrot recipe this simple, that I could get my act together and get some side dishes on the table, right?  You’d think.  Maybe it’s because I only have one oven.  Maybe that’s it.  Maybe if I had two ovens, I could cook multiple things for dinner.  Maybe it’s because I have a firm belief that one-dish meals are the only way to go, regardless of whether they have more than one food group in them.  I don’t know.  Maybe you’ll be reading this blog a year from now and I suddenly will have figured out how to do the whole side-dish thing.  Please don’t hold your breath.  I wouldn’t want you to turn blue.

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