An abundance of carrots leads to a tasty side dish
I seem to have a plethora of carrots in my fridge these days. The obviousway to use them upwould be to peel and slice them into carrot sticks for a quick graband-go snack.
Another easyway I like to prepare
Roasted carrots
carrots is to peel and grate a big bunch of them inmy food processor for a sweet addition to a garden salad, tomato sauce or lentil soup.
Anotherway to use up carrots is to roast them. Roasting is an easyway to get sweet, tender carrots. The dry heat fromthe oven draws out the natural sugars fromthe carrots, leaving them slightly caramelized.
Makes: 4 to 6 servings
2 pounds carrots, peeled (about 7 to 9 medium to large carrots)
1 tablespoon vegetable oil
½ teaspoon salt
½ teaspoon dried thyme (optional)
1. Adjust the oven rack to the middle position and preheat the oven to 425 degrees.
2. Slice carrots diagonally into 1-inch-thick slices. Slice any thick pieces in half lengthwise so that everything is roughly the samesize.
3. Combine carrots, oil, salt and thyme in a bowl and tosswell to coat evenly.
4. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in a single layer.
5. Roast, tossing halfway through with a spatula, until carrots are slightly browned and tender (about 20-25 minutes).
Recipe notes: If you line your baking sheet with foil or parchment paper, you will protect your baking sheet fromthe carrots’natural sugars that caramelize as they roast.
Make sure you place the oven rack in the middle of the oven. If the carrots roast too close to the bottomof the oven, they will burn. Carrots gowell with rosemary, thyme, parsley or dill.