These roasted carrots basically taste like candy. I’m only slightly exaggerating. But the beauty of roasted carrots is that as the moisture slowly cooks away, their sugars start to condense. And a sweet candy like flavor develops. They are mighty mighty tasty.
I paired these carrots with a Roasted chicken with roasted onions and potatoes. I mean, c’mon, there isn’t a more savory and umami dinner that I can think of.
Did I mention they are insanely easy to make? Give it a try and let me know how they turned out in the comments below.
- Extra Virgin Olive Oil (EVOO)
Preheat oven to 425°.
On a baking sheet, lay out whole carrots. Cut off tops but leave about an inch of the stem. drizzle EVOO lengthwise over each carrot. Grind salt over the carrots.
Bake at 425° for 1 hour.
Notes- I do not peel the carrots. I wash the carrots under cold water to get the dirt off the outer skin. But I leave them intact. I like the texture of them cooked with the skin on. It’s all personal preference. You do you.
Leaving about an inch of the stem makes for a really nice presentation. And they are crispy crunchy like chips. Yum!