Roasted carrots might very well be one of the most boring posts I’ve ever done but really it must be done. As I’m working my way through the cooking school series I’m starting to realize all the little, mindless recipe that I make that go into a meal, recipes that you guys need to know just as much as you need to know how to make that amazing pasta dish or roast meat.
But really, I shouldn’t call roast carrots boring, because honestly if they weren’t delicious I wouldn’t cook them all the time and I do cook them quite often. Carrots are cheap, hearty, healthy and go so well with so many dishes, that they really do make the most convenient side dish.
In this particular recipe, I use chopped chives, since its spring and they are in abundance, but Just about any other herb or even many spices work also. I personally like dill, thyme, cumin, turmeric, and smoked paprika, but I definitely suggest experimenting and finding a hand full of spices that you like best. Since each spice can be so different it’s pretty easy to see how the same recipe can be applied to a number of different meals. For example, if I’m making a roast chicken I prefer thyme, or chives whereas if I’m having fajita chicken I would prefer cumin, and smoked paprika to go with barbecue, again the options are endless.
- 8 large carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh herbs (1 teaspoon dried)
- Preheat the oven to 400 degrees.
- Wash, peel and chop the carrots into 1 ½ inch thick slices.
- In a large bowl toss the carrots with the olive oil, salt and pepper until well coated. Transfer to a sheet pan and roast in the oven for 20 minutes. When done the carrots should be slightly browned on the edges and tender.
- Remove the carrots to a serving platter and sprinkle with herbs. Serve immediately.