August 25, 2011

Roasted Carrots

It has always amazed me that when I fix roasted carrots that there are never any leftovers.  I've even prepared them for people who claim not to like carrots but they've loved these. You can roast any vegetable using the same method.  If you've never roasted your vegetables before you've got to try it!  It will be your favorite way to eat them.


The ingredients I use when I make Roasted Carrots are:
  • 1 large bag of carrots
  • Olive oil
  • House seasoning
*I use house seasoning on many things. It's a mixture of salt, black pepper and garlic powder. I make a big batch of it and what doesn't fit in the small container I store in a Ziploc bag. To get the recipe click here.

Directions:

1.) Preheat your oven to 400 degrees.

2.) Cut your carrots into similar size pieces.

3.) Add them to an iron skillet or any pan that can be put in the oven. I like to use my iron skillet because it has flavor that's been built up over time which makes the carrots more flavorful.



4.) Coat the carrots with olive oil, 3 Tablespoons should work. Then sprinkle about 1 Teaspoon of house seasoning over the carrots and toss.



5.) Roast in the oven for about 30 minutes, stirring them occasionally. You want the carrots to be brown and tender.



You can do the same thing with any vegetable. I crave roasted broccoli and cauliflower. You can also change up the seasonings or add fresh herbs. I hope next time you want to fix some veggies you'll try roasting them!

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