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Tuesday, March 4, 2014

Roasted Colorful Carrots


This is not really a recipe as much as it is a method of cooking any vegetable.  We really love these "colorful" (I think they're actually called rainbow carrots...) at our house.  Emma now requests, "red carrot" or "yellow carrot" when we're out at restaurants.  Or mac & cheese and chocolate chips - don't worry, we're not that strange that our daughter is requesting only carrots.


For family-style dinners, I cut the carrots into matchsticks, toss with olive oil, salt and pepper, then roast in a 425 degree oven for 25 minutes.  We call them carrot french fries.


For our "adult only" dinner party a couple of weekends ago, I left the carrots long and elegant, cutting them in half (or quarters for larger carrots) lengthwise. 

Colorful
Roasted Carrots

3 pounds of "Rainbow" Carrots
2 tablespoons of olive oil
Sea Salt & Pepper

Peel and cut carrots lengthwise - half or quartered.  Place on a sheet pan, drizzle with olive oil, then sprinkle with salt and pepper.  Roast in a 425 degree oven for 25 minutes until tender.


Here they are roasted and piled on a platter with the Beef Tenderloin and Cabernet Mushrooms.  I think for the most part, people put way too much effort and work into making vegetables something special, when in reality, they are really delicious when they are more simply prepared... maybe just try to find some fun colors, like these carrots, to keep them interesting.

5 comments:

  1. I know these are delicious. I love carrots roasted with onions, but these longer ones would be so fun!

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  2. Sometiems simple preperation is the best.

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  3. Hi Jenny - I was just curious why you left the carrot tops on? Just for presentation?

    ReplyDelete
  4. Made these the first day you posted this - and several times since - and everyone loves them including my three little children. Simple, healthy and delicious. Amazing what "re-branding" them as carrot fries does! Thank you!

    ReplyDelete
  5. Becki4:22 PM

    So happy I found this great blog! I'm attempting the slow roasted filet Saturday night, but I'm wondering if I can roast the carrots at the lower temperature, or should I make them ahead of time and reheat?

    ReplyDelete

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