Roasted Baby Carrots
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My friend Suzanne clued me into a great way to do up carrots. She uses the "Nantes" French carrots from Trader Joe's or the bunched baby carrots at Whole Foods. Note that the "baby" carrots are not those 1 inch carrots that one gets in a big bag to serve as snacks for kids. By baby carrots we mean the carrots that are 4 to 5 inches long, usually they come with the greens still on. The first time I made these I completely over-cooked them, kept them in the oven for an hour versus 30-40 minutes. They were still quite edible, but not serve-able, and definitely not photographable (high char factor). Pictured here are carrots Suzanne has prepared (thankfully correctly).
Roasted Baby Carrots Recipe
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Ingredients
1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper
Method
1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.
2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.
Serves 4.
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That sounds great, I'm going to try it soon.