Saturday, November 13, 2010

Schoolhouse Roasted Carrots

Schoolhouse Roasted Carrots

I doubt I invented these, but I *can* claim to have made them at least four times in the last ten days. They are that good, and the kids pick them out of the bowl before and after the meal.

Prepare however many carrots you want by peeling them and cutting them into sticks of roughly equal thickness. I usually quarter the top half and split the lower half. You want them roasting at the same rate, about.

Toss them with plenty of olive oil, thyme, and coarse salt.

Spread out on a cookie sheet or in a shallow pan, coated with Pam. Roast uncovered at 400 for about an hour. You're looking for very soft, dark-at-the-edges goodness.

22 comments:

Carlie said...

Thanks! I have heard that carrots are great roasted but had forgotten and since I have dinner guests coming tomorrow its perfect timing.

Eva Girl said...

Mmmmm - that sounds delicious! I'll have to try them soon!!! My boys love carrots : )

Anonymous said...

Mmmm...oh yeah! We've been enjoying similar goodness at our house. I like to roast a combination of carrots & parsnips. My mouth waters, truly, just thinking about eating this! :o)

Brenda

Cynthia said...

I really want to try this recipe. It sounds sooo yummy!

Saminda said...

I will make these tonight to go with our roast chicken. :) Thanks!

Polly said...

The only way we eat carrots (other than in soup) is roasted exactly like this--except for the thyme.

My three year old eats them like candy.

R- said...

Thank goodness! I have a crisper drawer full of slowly softening summer carrots that need to be eaten, pronto! This sounds like the perfect way to prepare them.

Candace said...

I love them the same way but with rosemary instead.

Shelley said...

In this house, oil & salt (and maybe some garlic) make just about *anything* edible.

Isla said...

oh, that sounds good!! I will try them very soon. :-)

Margo said...

oh yes, we love anything roasted! I want to try the thyme you suggest.

Our current favorite is roasted sweet potatoes with a soy-sauce glaze. (recipe here http://thriftathome.blogspot.com/2010/10/cocoons-for-supper.html)

gina said...

Mmmm! I'm always looking for a new way to cook carrots. Never thought of the thyme...

Anonymous said...

They sound delicious. Another great carrot dish is carrot soup with orange from the woman who wrote "French Women don't Get Fat." It is wonderful; I eat it quite often for lunch. I use my trusty food mill because I don't like my soups too smooth. You can do a search to find the recipe or go to her site. Thanks for sharing your daughter's new dresses. They are lovely, as is she.

Garden Girl said...

Lovely. I do the same thing with green beans. Quite delicious.

Rose said...

Absolutely! I believe that pumpkin and kumara aren't roasted in the States like we do here? I totally recommend both.

Tracy said...

I make the same sort of dish too. I usually add other vegetables too, potatoes, pumpkin, sweet potato or parsnip depending on what we have available.
Lovely.

Laura of Harvest Lane said...

I'm definitely trying this one. My kids like carrots. I love carrots.

Karla said...

I love roasted carrots but my favorite roasted veggie is brussels sprouts. Even my non-brussels sprouts eatinng 17 year old will eat them when they are roasted.

lissla lissar said...

I'm making these and some oven fries for dinner. I wanted to say that I love and use your recipes very frequently- my husband has eaten the coffee cake you posted years ago every breakfast for going on a year. I add silken tofu and sometimes raisins.

Farrah said...

Hey there Anna! We eat pretty much everything roasted right now. I substitue cinnamon or herbes de provence for thyme many times. Another item we use for all roasted vegetables is fleur de sel salt. It's amazing!

Anonymous said...

I made those yesterday! Very good. To speed it up, I zapped them in the microwave before I put them in the oven.
I liked the thyme. It's the first time I've made them without garlic.

Carol

me said...

I have fallen in love with your blog! Thanks for this recipe. We loved it and ate it for the second time tonight. Yummy!

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