Garlic-Roasted Carrots

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Garlic Roasted Carrots

These are absolutely addictive! Roasting brings out the natural sweetness of carrots. Choose carrots that are firm and smooth, without cracks. Hairy white fibers are a sign of age. If carrots still have the greens attached, twist them off and discard as soon as possible or the carrots will spoil quickly. Also, Small-to-medium carrots are best. Although large carrots take less time to peel, they usually have tough, tasteless, woody cores and are less sweet. One lb (500 g) contains 6 medium carrots and yields about 3 cups. Adapted from Norene’s Healthy Kitchen (Whitecap).

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings

Ingredients

  • 1 large onion, sliced
  • 2 lb (1 kg) carrots, peeled and cut in 2-inch lengths
  • 3 to 4 cloves garlic (about 3 to 4 tsp minced)
  • 2 to 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Preparation

1. Preheat the oven to 375°F. Spray a 9- × 13-inch glass baking dish with cooking spray.

2. Place the onion, carrots, and garlic in the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste; mix well. For best results, the carrots should be in a single layer in the dish.

3. Roast, uncovered, for 45 to 60 minutes or until golden and tender, stirring the carrots occasionally. Serve hot or at room temperature.

Keeps for up to 2 days in the refrigerator; reheats well. Don’t freeze.

Variations:

• Add a drizzle of honey to the carrots in Step 2. How sweet it is!

• Use half carrots and half parsnips. Add a drizzle of balsamic vinegar or freshly squeezed lemon juice. Add your favorite herbs (try cumin, minced basil, oregano, dillweed, thyme, or rosemary). If using fresh herbs, add them during the last 5 minutes of roasting.

• Lazy Day Carrots: Substitute with bagged baby carrots, which require no peeling or cutting.