Side dishes have always been somewhat of an enigma to me. I have a very limited rotation that get to accompany my meals. Sometimes I just don’t even serve one. Shh! Don’t tell anyone.
So I got to thinking last night and remembered how much I love roasted ANYTHING! Plus, carrots are my all time most favorite root vegetable. They are tender, crunchy and full of sweetness that only nature can give us. Roast them up and the flavors intensify that much more.
I do have one little secret to make these sweet and nutty at the same time….but you’ll have to read more…..
Wash, peel and slice the carrots at a diagonal.
Place some foil over your baking pan (makes clean-up a snap). Toss the carrots onto the pan and drizzle just a little bit of olive oil onto the carrots.
Whoa Nelly! Just a little bit of salt please.
So here is the secret. Take about 1/2 tablespoon of butter and dot the top of the carrots with the butter. Bake at 375 (or 400) for about 45 minutes, stirring every 15.
The butter browns and makes for a perfect glaze and helps caramelize these delicious little morsels.
See, it’s always the simple things that are so delicious. Enjoy.
1/2 pound carrots, peeled and sliced on a diagonal
1 tablespoon extra virgin olive oil
1/2 tablespoon butter
Preheat oven to 375 or 400 degrees (if you have a hot oven like mine, keep it at 375, otherwise, use 400 degrees). Place the cut carrots on a foil line baking pan. Toss the carrots with the olive oil and a little bit of kosher salt. Toss to coat. Dot the top of the carrots with the butter. Bake for about 45 minutes, stirring every 15.
This served 1….me. But I think it would serve about 3 polite servings.