Growing up, I fought my parents tooth and nail about eating my vegetables. Typical kid, right? But part of being an adult means you need to branch out and try new things. Give me a raw carrot any day but cooked carrots, six-year old Steph says “yuck”.
My family members are now giving me a run for money when it comes to vegetables. They have picked up my husband’s love of raw vegetables. And for that, I am thankful. I can put a bowl of cut up raw veggies on the table and they scarf them down. But when it comes to cooked veggies, I have to fight for them to even try them.
One of the first veggies I tried as an official grown up was cooked carrots. I love them cooked in stews and soups, and served on the side roasted. If cooked properly, a roasted carrot can be sweet and the perfect addition to your meal. Getting it right is what helps me get my family to eat them along with me.
You know the old saying “Keep it simple, stupid.” Well, that’s just what you have to do when roasting carrots. Simple cooking. Nothing fancy. Just chop up some carrots, drizzle with olive oil, and sprinkle with sea salt and pepper. That’s it!
Throw your carrots on a baking sheet and roast in the oven at 400 degrees F for about 20 minutes.
I mean, does it get any easier than that?
- 12 carrots
- 3 tablespoons good olive oil
- 1¼ teaspoons sea salt
- ½ teaspoons freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Cut carrots in half lengthwise. Slice diagonally in 1.5 inch thick slices.
- Toss in bowl with olive oil, sea salkt, and pepper.
- Spread on baking sheet and roast in the oven for 20 minutes until browned and tender.