The Best Form of Flattery…Ode to Dan’s Carrots

I love having a partner in crime and it is so fun when Dan jumps in a with a post on this blog. I thought Dan’s preparation of roasted carrots looked so interesting (not to mention his Elton John song title reference), I had to try it out for myself. Making the interesting out of the seemingly ordinary.

WSF Multi-hued Carrots ready for the oven

What I did: I washed and trimmed the WSF white and orange carrots, leaving the skin on for some rustic appeal (as Dan did). I tossed them in the pan with a hearty glug of olive oil, a sprinkle of kosher salt and a twist of fresh ground pepper. I am such a copycat, I even used the same cast iron pan as Dan. Baked for 30 minutes at 400 degrees, and then lowered the temp to 250 (per Dan’s instructions), and baked for another 20 minutes or so until they were nicely browned. I tested them with a fork and noticed that the larger carrots were still tough in the center, so removed the smaller carrots and returned the rest to the oven for another 15 minutes or so. Next time round, I’ll select all similar sized carrots for the pan.

The result:  savory and sweet, easy on the eyes, rich-tasting carrots. NOT your mama’s cooked carrots. A MUST TRY, taking preparation of an everyday vegetable to the next level.

Comments

  1. I love roasted carrots. YUM!

  2. This looks awesome:) At Michael’s we did this in a similar manner in the woodfire oven… in with a little extra virgin olive oil, Gray Sea Salt and fresh pepper…and a little pinch of brown sugar.. topped with a tad of fresh parsley:)… totally I am going to try this way too:)

    • They are really delicious. One caveat is that you need super fresh, flavorful carrots. I don’t think they would be anything to write about if you used standard, cello carrots.
      Let me know what you think!

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