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.
- 2 pounds carrots, peeled and cut into 1″-2″ lengths
- 2 tablespoons olive oil
- ½ teaspoon salt
- Adjust an oven rack to the middle position and heat the oven to 475°.
- Toss the carrots, oil, and salt in the broiler pan bottom. Spread the carrots in a single layer and roast for 12 minutes.
- 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.
- Serve roasted carrots immediately.
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.