![]() ![]() Just position two racks near the center of the oven before you preheat it. Drain and pat dry before proceeding.ĭouble it: You can roast two pans of carrots in the oven at once. For maximum freshness, store them in a bowl of water in the refrigerator until you’re ready to roast them. Prepare in advance: You can peel and slice the carrots in advance. Make it dairy free/vegan: Simply make the basic or spiced versions. ![]() Once the carrots are done, drizzle the mixture over them and toss to coat. Remove the pan from the heat and stir in the honey. Once melted, cover the pan to avoid splatters and continue cooking, swirling the pan occasionally, just until you start seeing golden flecks at the bottom, about 2 minutes. **If you’re making the honey butter version: When the carrots are nearly done baking, melt the butter in your smallest saucepan over medium heat. *If you’re making the spiced version: Add the chili powder and cinnamon with the olive oil and salt. Recipe adapted from my cookbook, Love Real Food, and Andie’s honey butter roasted carrots. Please let me know how your carrots turn out in the comments! I love hearing from you. Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche.Farmers’ Market Bowl with Green Goddess Sauce.Roasted & Raw Carrot Salad with Avocado.Got extra carrots? Here are a few more of my favorite carrots recipe: You could also serve them with this arugula and wild rice salad, stuffed acorn squash or lentil baked ziti. These carrots are perfect for serving at a special brunch or family meal, including Thanksgiving (they’d be delicious next to mashed potatoes). For maximum flavor, let the butter brown for a minute before removing it from the heat and stirring in the honey. You can make the sauce on the stove in under 5 minutes with one tablespoon each of butter and honey. To make them, toss “basic” roasted carrots in a super simple honey-butter sauce. They’re sweet and salty and irresistibly buttery. If you aren’t sold on roasted carrots yet, these honey butter carrots will convert you. I also incorporated these into a Moroccan-ish salad in my cookbook (page 62). You could serve these with hearty Mexican dishes, such as enchiladas. I offered a range for chili powder so you can control the spice level. Those two spices might sound like an unlikely pairing, but work so well with the sweet and savory carrots. You’ll make them in the same way as the regular roasted carrots, but toss in a hefty amount of chili powder and ground cinnamon with the olive oil and salt. If you’re a fan of spicy sweet potatoes, you’re going to love these spiced roasted carrots. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese. Bake until they’re golden on the edges and tender throughout. To make them, just toss carrots with olive oil, salt, and pepper. I put “basic” in quotes because these are not boring! Roasting really brings out carrots’ best qualities. One is a little spicy and the other is a little more indulgent, featuring a light honey-butter sauce. I love variety and I know you do, too, so I developed two fun variations as well. ![]() Today, I’m sharing my recipe for perfect roasted carrots. Roasted carrots are an easy and healthy weeknight side dish, and would also add a welcome jolt of color to your Thanksgiving table. If you’ve ever been underwhelmed by steamed carrots (been there), I promise that they’re far more interesting in roasted form. So delicious! Carrots are also affordable and easy to keep on hand. Like those other vegetables, carrots develop deep, concentrated flavor and golden, caramelized edges as they roast in the oven. Move over, sweet potatoes and Brussels sprouts! I have a new favorite vegetable side dish-roasted carrots. ![]()
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