Farmers' Market Inspiration: Roasted Carrots {RECIPE}

Roasted-Carrots-Black-Bowl

Roasting vegetables is one of my favorite cooking methods come fall and winter months. This recipe is perfect for a Thanksgiving side dish as well as a Sunday dinner at home. Carrots are the sweetest just plucked from the earth. My local farmers' market inspired this fresh out of the grocery tote and into the roasting pan recipe. 

While the California summer continues with record high temperatures soaring into October, I haven't felt like turning on the oven, though these carrots were well worth the heat. I'm planning another Thanksgiving table full of vegetarian dishes, and roasting carrots makes a simple dish. Carrots can be seasoned in a variety of ways, like my curry spiced carrots (delicious with yogurt sauce) or drizzled with balsamic créme.

Roasted carrots can be made and seasoned in a variety of ways. Here I've simply roasted the carrots in olive oil, a light splash of mirin (cooking rice wine) and sea salt. You can then season with curry powder before roasting or drizzle on some balsamic after the oven. 

ROASTED CARROTS

Curry Powder & Sea Salt or Balsamic Créme

Ingredients

  • two bunches of carrots

  • olive oil

  • mirin (cooking rice wine)

  • sea salt

  • cilantro (as garnish, optional)

Directions

Season with either curry powder before roasting  or balsamic créme after roasting. Depends on your taste, but either way its simplicity will bring out the natural taste of fresh carrots. 

Preheat oven to 375/400°F. Toss carrots with olive oil, pinch of sea salt, and either curry powder (for the curry spiced carrots) or balsamic créme (dress the carrots lightly in balsamic créme after roasting) and spread out in a large sheet pan. Roast for approximately 40 minutes. Reduce oven to 325°F and roast until carrots are browned and tender.

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