roasted carrots



roasted carrots | www.nyssaskitchen.com

you think you don’t like carrots? or maybe you like them okay, but they’re not exactly your favorite…

i’m challenging you to give yourself 20 minutes to make a big glistening pile of these and I’m pretty sure you’ll change your mind.

and if you already love them? well your little carrot-loving-heart is about grow quite a bit bigger!

roasted carrots | www.nyssaskitchen.com

these guys are good. so good that i think i’ve made them at least 3 time in the last week to go with whatever else it is we’re eating besides carrots…

not only do they look so gosh darn pretty and vibrant, but they’re also all sweet & salty & just a tiny bit sour from the fresh lemon that you squeeze on at the end. in other words, so freaking delicious!

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roasted carrots

roasted carrots | www.nyssaskitchen.com

5 from 1 reviews

a crazy simple, and crazy delicious way to enjoy this beautiful veggie. sweet, salty and a little sour, they hit all the sweet spots.

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4-6 servings
  • Category: side dish

Ingredients

  • 2 lbs whole carrots, preferably bunched with the greens still attached (they’ll probably taste better, and contain more nutrients)
  • enough olive oil to coat
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • a few grinds of freshly cracked black pepper
  • 1/2 a lemon
  • fresh herbs (optional)

Instructions

  1. preheat oven to 450.
  2. clean and trim your carrots, leaving whole or if desired, cutting into equal sides parts. I love this method to cut equal sized pieces if I plan to use these carrots as a part of a salad, or if this presentation is preferred.
  3. drizzle with just enough olive oil to coat. sprinkle with cumin, salt and pepper, and toss to evenly distribute everything.
  4. place in oven and set your timer for 10 minutes.
  5. after 10 minutes take out to stir and then continue to cook for about another 5 minutes, or until you can see the skin starting to shrivel and the edges starting to brown.
  6. remove from oven, squeeze about 1/2 a lemon over cooked carrots. toss & taste – at this point I usually end up adding a little more salt, as the carrots get pretty sweet once properly roasted.
  7. once your beautiful carrots have cooled just a bit, top with fresh herbs if desired (parsley, chives, cilantro) and serve! nom nom nom…

 

Did you make this recipe? I would love to know how it turned out! you can leave me a comment below, or snap a picture and post it to instagram with the hashtag #nyssaskitchen! xo

 

4 thoughts on “roasted carrots

  1. santini1580

    Other than eating them straight out of the garden, I can’t think of a better way to cook garden fresh carrots! Nom, nom, nom! Thanks Nyssa!

    Reply
    1. Nyssa Tanner Post author

      that is such a great idea! I’m always looking for new ways to cook beets. I am definitely going to give that a try myself! well done lady!

      Reply

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