Source: Family cir. 1980’s
For your roasted carrots do your research of the type of carrot available in your area. On our farm in California, our farmer grows an heirloom variety of carrots called Chantenay Carrots. They are a magnificent breed and are loaded with flavor. There are carrots out there with a yellow hew, purple hew, orange hew, white hew. Here are some names: Orange Chantenay, Purple, White, Red Indian, and Yellow- with hundreds more varieties to explore. Do your research to find more than the ordinary grocery store carrot.
About this recipe
I don’t think you can find a simpler recipe out there. They are a dish to desire when fall hits, or just around the time when your evenings are cooler and the warmth of the oven warms the kitchen. Your selection of the perfect seasoning will hopefully include garlic, rosemary and oregano. You can also slice up some onions to add to some extra caramelization.
It is also in the cutting of the carrot
If you desire a little excitement in your carrot preparation, rather than doing the standard straight cut, try rotating your carrot 90 degrees towards you after ever cut and cutting at a 45 degree angle. (Watch the movie below)
- 2 lbs carrots
- 2 tbs olive oil drizzel it on to the carrots in a bowl
- salt and pepper to taste
- 2 sprigs rosemary chopped
- 2 sprigs oregano chopped
- 3 cloves garlic chopped
- Start with some fresh carrots
- Preheat oven to 180 Celsius. (because prep-time is only 15 minutes) Peel your fresh carrots, or just clean them really good. Cut the head and root. (We mostly eat the carrots with the peel)
- Slice carrots Note: If you desire a little excitement in your carrot preparation, rather than doing the standard straight cut, try rotating your carrot 90 degrees towards you after ever cut and cutting at a 45 degree angle. (Watch the movie below)
- Finished product
- Get your seasoning from the garden, oregano and rosemary. Then we add the garlic
- Just a little bit of chopping
- Put carrots in a bowl and drizzle with olive oil, and your fresh seasoning. Toss by hand or with a wooden spoon.
- Spread them on a shallow baking dish and bake until golden delicious. (about 45 min.)
- Note: The vegetable waste, either toss into your compost, or put in a pot of water for a light boil for 5 min. I let this mixture cool, then add it to my dog’s food at meal time. It’s a double win. He gets a boost of nutrition and fiber, and I keep the green waste out of the trash / compost.