There is definitely an art to roasting vegetables. The idea is to caramelize the sugars, intensifying the flavors. Understanding the texture is a large part of doing it right. This topic will be featured in a later more extensive posting, but for now, enjoy these carrots. We will leave it with this: the crisper the vegetable, the higher the temperature is one of the key components.
Carrots Transformed from Mundane
Far from mundane, young (read smaller) carrots can be a perfect side dish or munchie. Here they are featured alongside Venetian Bacari Meatballs. Of note, in early spring these can be so soft and tender all you may need is olive oil, salt, and pepper. But if you like, a little lemon, balsamic or red wine vinegar offsets the sugars.
Notes on Ingredients
Younger softer carrots are best for this approach. Softer in flavor and easy to eat. The caramelization, roasting of the sugars, is more pronounced. Larger carrots can also work, as you can see the colored varieties can be attractive. On the larger carrots, the optional red wine vinegar could be preferred depending on how they are being served.
Notes on Techniques
Carrots like most vegetables do well roasting at a high temperature of 425°F (220°C). From there, the technique is easy, don’t skimp on the oil, salt and make sure you spread them out well to roast. Keep an eye on them, you may want to turn them at least once during the cooking process.
- one bunch young carrots
- olive oil
- ground black pepper
- juice of half a lemon (optional, see note)
- chopped parsley (optional)
- Preheat oven to 425°F (220°C).
- Clean carrots by washing and scrubbing surface dirt. Peel only if and where necessary. (The skin has flavor). Leave the tops on.
- Douse with olive oil and gently toss to coat well.
- Salt and Pepper rather generously.
- Cover a baking sheet with parchment paper. Spread the carrots in a single layer on the sheet.
- Roast for 20-30 minutes in the oven. Turning and spreading about halfway through the time. Check at 20 minutes that may be sufficient for smaller carrots.
- When done (slightly charred) remove from oven and drizzle lemon juice, if desired. The fresher the carrots, the less this is needed. Add chopped parsley.
Balsamic Vinegar or red wine vinegar can be substituted for the lemon juice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 71Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 189mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g