Roasted Carrots
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Roasted Carrots
Roasted Carrots
Chef: Sue Dyson and Roger McShane
Roasting carrots in a moderately hot oven helps bring out the natural sweetness of this versatile vegetable.
You need:
4 large carrots
3 tablespoons olive oil
1 tablespoon lemon juice
salt
pepper
Method:
Peel the carrots and then cut them lengthwise into quarters. Smear the base of a roasting pan with the olive oil then toss the carrots in the oil until they are completely coated.
Sprinkle the lemon juice then roast in a 200C oven for 35-45 minutes until they are cooked through.
How to Roast Vegetables
Prepare the vegetables and cut them into large, even-size chunks. Place in a roasting pan and drizzle with olive oil. Roast in a preheated oven at 450F for 40 minutes until golden and tender. Whole bulbs of garlic halved and roasted in this way have a delicious, sweet flavor.
I also broiled some baby carrots. The carrots came out okay. They tasted better than raw carrots.
Just broil for 20 minutes with what ever else you are broiling. The longer you broil that softer they come. The carrots get alittle black on top.
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