April 26, 2009

Roasted Carrots

I like eating cute things, so it's nice to personify my vegetables before I kill them.

Amanda, whose culinary prowess and razor-sharp wit have netted her a Friendship Blog Award from foodie How to Eat a Cupcake, recently turned me onto delicious roasted vegetables. I've tried a number of my favorite veggies roasted now, including brussel sprouts, mushrooms, potatoes, and broccoli. Next on the list: carrots.

I was really worried about roasting carrots. Everytime I sautee carrots (my preferred method), I have to watch them like a hawk to make sure they are cooked without being mushy. I want crunchy-soft carrots, rather than pot-roast-style carrots. Of course, roasting vegetables is the perfect way to get them crunchy and soft.

It turns out that roasted carrots are, I kid you not, perfect. They taste almost exactly like sweet potatoes.

So, cut up some carrots and pop them in the oven on a roasting pan (or any other metal pan) at 375°F for about half an hour. If you want, you can toss them in a tiny bit of olive oil and ground sea salt. Or not. They're fine just on their own.

While you're at it, let me know what vegetable to roast next. I have some asparagus waiting in my crisper, so I might just try that.


  1. I forgot about my mini carrots already! But I think I will roast them tonight. Olive oil and sea salt, yes please.

  2. VeggieTales! I don't think I could eat a carrot with a face, though.

  3. The fundamental difference between vegetarians and meat-eaters: the willingness to eat something just a little bit like us.