recipe for roast carrots?

Answer 1

BALSAMIC ROASTED CARROTS

Active time: 10 min Start to finish: 40 min

2 lb carrots, cut into 3 1/2- by 1/2-inch sticks
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons balsamic vinegar

Preheat oven to 425°F.
Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.

Makes 4 servings.

Answer 2

Roasted garlic carrots

1 lb Carrots, peeled, trimmed & split lengthwise
1 tbsp. olive oil
2 tbsp. water
8 small garlic cloves
1 pinch Salt
Ground black pepper

1. Preheat oven to 350°F.
2. Arrange carrots in a 13x9" baking dish.
3. Add oil, water and garlic.
4. Cover with foil and bake until the carrots are fork-tender, about 30 mins.
5. uncover and turn carrots.
6. Bake until they are golden, about 10 mins longer.
7. Sprinkle with the salt and pepper and serve.

Answer 3

You can toss the carrots or carrot pieces in some vegetable oil with a dab butter and roast them until they can be pierced with a fork. I then toss on a sauce made from orange juice concentrate and freshly grated ginger. Peel the ginger and either grate it or cut into rounds that you then smash like a garlic clove. Add a bit of sugar to taste.

Answer 4

I have a couple different ways I roast carrots. The basic technique is the same, however. You'll want to take your baby carrots and toss them with a bit of oil and whichever seasonings you prefer. Dried herbal flakes NOT recommended, by the way. They'll burn. Use salt and pepper and/or liquid types of "seasonings", such as soya sauce. Put them, uncovered, in a hot oven (I do mine at 400F, which takes about 40-45 minutes) and just be certain to shake the pan occasionally. They're done when they're tender and have little browned bits on them. You can then finish them off with more seasonings. When I cook mine with soya sauce, I 'finish' them with rice wine vinegar and a bit of sesame oil. I sprinkle them with some fresh chopped spring onions and I'm done.

~Morg~

Answer 5

I usually just roast my carrots along with other veggies, coated with olive oil and salted afterward... like potatoes, summer squashes, onions, asparagus, etc.
(I do saute them with brown sugar and butter on the stovetop though.)

If you're interested in roasting all kinds of vegetables btw, a really good book is The Roasted Vegetable, by Andrea Chesman:
http://www.amazon.com/Roasted-Vegetable-Andrea-Chesman/dp/1558321691


Diane B.