Roasted Carrots in Olive Oil
"An friend who was emigrating gave me this recipe, and I always think of her when I make it. It is always surprisingly popular, and it barely qualifies as a recipe! Don't you love hints like that?
I was sure that she added a secret ingredient, but it's so good just as it is.
The natural sweetness of the carrots makes it delicious.
This is a side dish you can roast on the bottom shelf of the oven while a casserole is cooking. I never cook enough of them - mainly because I get tired of peeling carrots! There's no law that says you can't have a volunteer do this, it's a boring job : )
This is surprisingly popular with guys who never ever eat vegetables or salad, and I've seen them sneak the last spoonful out from under the nose of their best friend, and argue about it! Even though there is meat over...
I mean, it's healthy, sugar-free, why do they like it so much?!? I reckon they think it's cooked in butter ; )"
- Ready In:
- 57mins
- Ingredients:
- 2
- Serves:
-
5
ingredients
directions
- Peel carrots, and chop into 2" lengths, then cut these in half.
- Fill a shallow casserole dish with carrots, and pour olive oil over them - enough to cover the carrots.
- Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever's being cooked on the middle shelf.
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Reviews
-
I needed an easy side and really only had carrots, I normally don't like cooked carrots but we all enjoyed this. You could probably play around with adding spices or other ingredients to this too. Thanks. -
These are really good. I season with salt and pepper and drizzle a little honey over them before baking.
RECIPE SUBMITTED BY
My ambition is to cook a three-course meal - have only managed the main course so far!
Pot luck takes care of the rest. But I'm here to work on that!
I'd be lost without my kitchen gadgets. My motto is; Once it goes in the oven, forget it until it's ready to serve : )
