Free Online Recipes
 |  

Sign Up login
 
 

Roasted Whole Carrots Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Roasted Whole Carrots

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
8 medium carrots
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 

Instructions
A classic, super simple side dish worth returning to again and again. Calling for only a few ingredients, the yum factor in this recipe comes down to cooking technique. Covering the pan for a portion of the cook time creates a mini oven within the oven and speeds up roasting. But it's essential to remove the foil early on to prevent buildup of steam from the vegetables' own juices. Allowing that steam to escape prevents a soggy final product. For a stunning display, use multi-colored carrots.
1. Preheat oven to 400. 2. Scrub carrots, and dry well; peel, if desired. 3. Arrange carrots in a single layer, well spaced on a baking sheet. 4. Drizzle with oil, turning to coat all over. Sprinkle with salt and pepper. 5. Tightly cover pan with foil. Bake at 400 for 10 minutes. Uncover and return pan to oven; bake an additional 18 minutes or until carrots are tender, turning once.


Originally Submitted
8/26/2016





0 Out of 5 from 0 reviews

You can add this Roasted Whole Carrots recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.