If you haven’t noticed, my favorite way to prepare veggies is to roast ‘em off in the oven. I love how roasting concentrates and intensifies flavors. Plus, you don’t really need to babysit the vegetables as they cook in the oven, and – best of all – prep time and clean-up are minimal.
- 6 large carrots peeled and sliced length-wise
- 2-3 tablespoons roasted garlic flavored extra virgin olive oil or your choice of fat
- Diamond Crystal kosher salt
- Freshly ground black pepper
Wash, peel, and chop your carrots lengthwise. I try to make them uniform and not too small or thin otherwise they'll burn too quickly.
In large plastic zip bag, put the carrots, olive oil, salt and pepper.
When you're ready to cook the carrots, preheat the oven to 425°F. Dump the carrots on a foil-lined baking tray and pop them in the oven.
The carrots take around 30-45 minutes to roast off, but I set my oven timer for 10 minute intervals at the beginning and 5 minute intervals near the end to remind me to rotate the tray and flip the carrots.
If you wanna get all fancy, you can toss some minced garlic and microplaned ginger to the tray when you take it out of the oven. The residual heat takes the bite out of the ginger and garlic. After I plate the carrots, I like to add a splash of vinegar (e.g. Trader Joe’s Orange Muscat Champagne vinegar or aged balsamic).
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Fiber: 3g | Sugar: 4g