Simple Roasted Carrots is the go-to vegetable recipe you’ve been waiting for.
Seasonal Eating Series- May edition is features a simple Roasted Carrots recipe.
Seasonal Eating Series- May edition features a simple Roasted Carrots recipe. This is a one ingredient dish that has very basic spice profile to help bring the flavors to the forefront. I’m not the biggest fan of cooked carrots. But since I was able to change my own mind. Maybe I can change some else’s too.
Having carrots while in-season provides full nutrients and have been picked at its ripest point in harvest. Again, why I believe these carrots came out so dang good! Cooked carrots are actually better for us, our bodies better absorb beta-carotene that increases when carrots are cooked.
This simple roasted carrots recipe calls for fresh whole carrots. You will need to rinse them really well, ensuring to clean the tops of the carrots to get the dirt out. Split the carrots lengthwise. Add some coconut oil and some basic spices and you’ll have the best carrots in a matter of minutes.
If by chance you have any leftover, then these will keep well in the fridge for a week in a well sealed container. You can also freeze them for up to 3 months. This is the perfect way to have ripe roasted carrots on hand even after the season has gone away.
SIMPLE ROASTED CARROT RECIPE
- 1 bunch rainbow carrots
- 2 tsp coconut oil
- 1/4 tsp garlic powder
- 1/4 tsp salt and pepper to taste
- Cut the hairy tops leaving a portion of the stem in tact. Thoroughly wash the carrots. Make sure to use a scrubber to get the tops to remove any dirt and debris.
- Slice the carrots length wise down. Add to a baking tray. Next add your oil and seasonings. Massage and coat the carrots thoroughly.
- In a preheated oven of 400 degrees add the tray of carrots and bake for 15 mins. Or until they are fork tender. Remove from oven and serve immediately.