Roasted Carrots
We love the rainbow of carrots now available at farmers and specialty markets: pink, purple, mauve, cobalt, white, yellow. The brilliant colors beneath green tops add a festive note to this dish, but itÂ’s still pretty—and delicious—when made with only orange carrots. Slick with olive oil, they need nothing more than some roasting time to caramelize into tender spears.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
Side
Roast
Christmas
Thanksgiving
Vegetarian
Dinner
Fall
Family Reunion
Healthy
Vegan
Christmas Eve
Potluck
Gourmet
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 2 tablespoons olive oil
- 3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
Preparation Preheat oven to 500°F with rack in lower third. Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more. Cooks’ note:Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
