Usually when I grow carrots they are very sweet; so sweet that they get eaten raw, I don’t get to cook with them.  Not so this year.  I am not sure why, but they had a little bitterness to them, even the little ones.  So, time to roast them and bring out their natural sugars.

 

These are the same carrots that formed that nice bouquet on my counter…

 

So they got to serve double duty, first the greens went into Carrot Top Pesto, and now the roots filled out our meal with Swiss Chard Fritters from Yotam Ottolenghi’s Jerusalem.  Yes, it was a light dinner, but quite satisfying, especially when dessert was Arielle’s zucchini bread!

 

The roasted carrots are simple, yet very tasty.  They would also be good with a splash of balsamic vinaigrette with the olive oil.

Roasted Carrots

adapted slightly from Food Network Magazine

1 lb. carrots (from the garden)

1 Tbsp olive oil

1/2 tsp Kosher salt

Directions

Preheat the oven to 450F.

Clean the carrots well.  Leave them whole, preferably with a bit of the top still on.

 

Toss the carrots with the oil and salt.  Spread out on a baking sheet.

Roast for 15 – 20 minutes, until the carrots are cooked through at their thickest ends.

 

Serve and enjoy!

 

Serves 4 as a side dish, served 2 of us in this light meal.

Related articles

• Glazed Carrots Recipe With Tarragon & Garlic (greatbritishchefs.com)
• 16 Carrot Recipes for Summer (seriouseats.com)
• Spicy Roasted Carrots (sweetpeasandsoybeans.com)