Carrots contain a good amount of sugar, and therefore are ideal for roasting, since the sugar begins to caramelize in the oven. I love this dish, because it is simple and requires little preparation, yet is delicious and good for you! One of this dish's charms is that the carrots are baked whole, either as they are or sliced in half lengthwise. If your carrots are thin, then there is no need to slice them, but if they are on the thicker side, it is good to slice them in half lengthwise, as this will help them brown and caramelize in the oven.
carrots: rich in beta-carotene (powerful antioxidant; promotes healthy skin); good source of vitamin B1, B2, B3, B6, C, E, K, fiber, manganese, potassium; a serving of carrots contains 400% of daily vitamin A intake (promotes healthy vision); helps lower cholesterol and associated with reduced risk for stroke, cardiovascular diseases, and lung, breast, and colon cancer
currently listening to:
1 to 2 lbs of carrots (if you're able to find them, a mix of different colors is nice)
red wine vinegar
sea salt and freshly ground black pepper
3-5 sprigs of thyme (adjust depending on the amount of carrots)
3-4 cloves of garlic, crushed (adjust depending on the amount of carrots)
prep time: 5 min
cook time: 40-50 min (mostly unattended)
adapted from Cook with Jamie Oliver
1. Preheat oven to 400F.
2. Wash and scrub the carrots. If your carrots are on the thicker side, cut them in half lengthwise.
3. Toss the carrots in olive oil, a splash of red wine vinegar, salt, and pepper. Mix well with your hands to ensure that all the carrots are coated.
4. Transfer the carrots to a baking or roasting pan. Scatter the garlic and thyme on the pan. Cover tightly with foil and cook for 30-40 minutes until the carrots are just tender.
5. Remove the foil, and cook for 10 more minutes until the carrots are caramelized and browned.