This recipe is my favourite way to cook carrots, though it works especially well for beets too. I think it’s the combination of the sweetness of the carrot and the acidity of the white wine vinegar that makes it so moreish. There is no ingredient measuring per say. Everything is done by eyeball and a lick of your fingers! But once the carrots are roasted, they are an absolute joy to eat!
~XoK
Gorgeous Roasted Carrots
Serves 4
Ingredients
2 lbs/900g organic carrots, cut the leafy greens off but leave a little bit for flair
3-4 cloves garlic, peeled and smashed
olive oil, enough to coat the carrots and a little extra for the roasting tin
white wine vinegar, a healthy splash or two, to taste
salt and pepper, to taste
dried Herbs de Provence, to taste
Directions
1. Preheat oven to 220ºC/425ºF.
2. Wash carrots but don’t peel {unless you absolutely feel you must}.*
3. Dry carrots and place on a large baking sheet.
4. Pour over just enough olive oil to coat the carrots without drowning them in oil.
5. Liberally salt and pepper the carrots.
6. Sprinkle with Herbs De Provence to taste.
7. Give the carrots a good splash of vinegar.
8. Add the smashed garlic and give all the ingredients a good toss so that everything is well mixed and coated.
9. {This is a bit naughty here…} Taste your fingers to check for flavouring. Add more salt, pepper, Herbs De Provence and vinegar as needed.
10. Pop the tray into the oven for 20-30 minutes. To test for doneness, push a fork into the side of one of the carrots, if it pushes through easily the carrots are done, if you get some resistance, the carrots are undercooked and continue roasting for another 5 minutes and check and repeat again as needed.
Additional Notes, Related Articles & Credit:
* In our Irish home we do not peel carrots because we buy organic. If you’re buying conventional carrots, I suggest peeling them…though if the peel contains pesticide then doesn’t it make sense that the whole carrot does too?
** According to Prevention.com: “Carrots are rich in compounds called polyacetylenes, and preliminary research is investigating their potential to kill human cancer cells in test tubes. They may have antifungal, antibacterial, and anti-inflammatory effects, too. But these compounds are concentrated just beneath the skin—so either leave your carrot skins on, or go easy with the peeler and remove only a thin strip.”
** Irish food blogger Aoiffe of ICanHasCook.com has a wonderful sounding recipe I’m dying to try: Honey and cumin roasted carrots with toasted couscous and a drizzle of harissa yoghurt.
**** Irishtractor.ie has this interesting article on Irish carrot grower Leo Dunne based in Durrow, Co. Laois…right along the River Nore.
In an Irish Home 