Monday, September 10, 2012

roasted carrots with garlic


I don't know when this began but one of my favorite side dishes have been carrots for some time now. I think it must be a mixture of how delicious they are and the fact that I always have them. Carrots are my favorite thing to juice so so you can always find a giant bag of them in my fridge. 

The carrots I used for this recipe were not just any carrots though. As I was doing my grocery shopping I stopped in my tracks in excitement to see yellow carrots. I am always jealous of people with amazing grocery stores with an abundance of produce in all shapes and sizes so when I find them here I snatch them up immediately knowing theres no assurance of finding them later. Carrots really are such a beautiful (and easy to grow) vegetable and most don't realize they come in colors from off white to purple and can make any plate a little more beautiful.


I have to admit that my favorite carrot recipe also happens to be the easiest recipe on earth. All it involves is carrots, garlic and an oven but somehow its perfect every time. I hope you will try this one and never fret again about not having planned a side for dinner. 


Roasted Carrots with Garlic
Adapted from Whole Living
Serves 4


  • 1 pound medium carrots, peeled and halved lengthwise
  • 6 small garlic cloves, skin on
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 lemon, cut into wedges


  • Heat oven to 425 degrees.
  • Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oil and season with salt and pepper.
  • Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.

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