One of my favourite vegetables is carrots. When I got ill, I discovered that I can implement this delicious healthy food into dishes in several ways. Roasted carrots are very easy to cook and healthy. During cooking this beautiful vegetable develops a deep and rich flavour.
So let’s see how can we create delicious dishes from carrots.
Simple Roasted Carrots
This is a really easy way to create a delicious side dish. It is simple and fast and you only need a few basic ingredients.
Ingredients
- 1 kg carrots
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Toss the carrots with olive oil, salt, and pepper, then bake them until they’re golden on the edges and tender throughout. You can find the cooking instructions at the bottom.
Carrots with Rosemary
I make this in the same way as the basic roasted carrots. The only difference is that I add rosemary.
Ingredients
- 1 kg carrots
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- ½ teaspoon rosemary
- ½ teaspoon parsley
Spread the olive oil, salt, and pepper evenly on the carrots and bake them until they’re golden on the edges and tender throughout. The cooking instruction is below.
Roasted Carrots with Honey & Butter
Finally, our third way to create a beautiful dish from this veggie is to add butter and honey. The carrots are sweet and salty and deliciously buttery.
Ingredients
- 1 kg carrots
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon honey
Begin with the honey-butter sauce. In a small saucepan, melt a tablespoon of butter over low-medium heat. Remove from the stove and add a tablespoon of honey to it. When the butter is melted, cover the pan to avoid splatters and continue cooking. Swirl the pan occasionally until the butter begins to have a brown colour (about 1-2 minutes). Remove the pan from the heat and stir in one tablespoon of honey. Finally, drizzle the mixture over the roasted carrots and toss to coat.
Here is the instruction which help you create these three incredible dishes.
Cooking Instructions
- Preheat the oven to 200°C/400°F/gas 6.
- To prepare your carrots, peel them and then cut them halved or quartered lengthways. Bring a large pan of water to a boil. Add the carrots, bring them back up to a boil and cook for 5 mins.
- Drain and leave in a colander to steam-dry for a few minutes, then toss in a large roasting pan.
- Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper. If you are using herbs, add rosemary.
- Make sure that the carrots are lightly coated in oil and seasonings, then arrange them in a single layer.
- When the carrots are half ready, stir them.
- Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork (25 to 40 minutes).
- Serve the carrots warm. If any leftovers cover and refrigerate them. It is good for 3 to 4 days. Gently reheat before serving.
- Finally, if you want sprinkle fresh parsley over the roasted carrots.
As you see carrots are very versatile when it comes to cooking and So delicious. They are the perfect side dish for traditional or main dishes. Also, they add a jolt of colour to your festive table.
Note
Carrots contain a great amount of carotene and are a good source of Vitamin C and fibre.
You can prepare the carrots the previous day to save time. After peeling them, place the carrots in a bowl of water and put it in the fridge. When you’re ready to roast them, drain and dry them before cooking.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram or Facebook or Twitter with the hashtag #premierchoices.
Reference
Edwards, L. (no date) Rosemary-roasted carrots. Online.
English 
Hungarian 