Friday, June 21, 2013

Roasted Carrots

I finally found a way that I like to eat carrots. Roasted. I basically trimmed the tops, poured a glug of oil over them, sprinkled liberally with salt and then roasted at 425 degrees for 35 minutes. They were amazing. Slow and savory tasting. That's the Rutabega's hand, ready to grab one.


  1. LOVE this idea! Now I know what to do with all of our CSA carrots. A little evoo, a little salt, what's not to love, right??!!

  2. Roasting or raw will be our default modes of cooking this summer given the brief windows of opportunity to attend to the veggies! This week I roasted carrots, fennel, scallion and beets all at once using pretty much the method you used for carrots (though beets were wrapped in foil) and have been eating those with the lettuce and various salad dressings. Happy to report we haven't wasted anything this week. Hopefully we can keep it up!