Green-Topped Roasted Carrots

Published February 1, 2005.

Why this recipe works:

For our roasted carrot recipe, we wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior. We liked prepared baby carrots, which require no cleaning or cutting. Tossing them with olive oil and salt (no pepper—it masks the carrots’ flavor)… read more

For our roasted carrot recipe, we wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior. We liked prepared baby carrots, which require no cleaning or cutting. Tossing them with olive oil and salt (no pepper—it masks the carrots’ flavor) and roasting them on a broiler pan in a hot oven for 20 minutes got us the roasted carrots recipe we were after.

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Serves 8 as a side dish

Long, slender roasted carrots (no thicker than 1/2 inch) with little green stems still attached make a stunning table presentation. If you like, you can apply the instructions below to the linked roasted carrot recipes.

Ingredients

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