When my daughter Laura is home from California, I let her cook the vegetables. She has a magic touch and can change green beans to haricot vert. One of her secrets is roasting at a high temperature which she says helps caramelize the veggies, bringing out their natural sweetness. One of the veggie dishes I most enjoy from Laura is roasted carrots.
Laura says never use those peeled and prepared carrots, though they are tempting because they seem ready to cook. Rather, buy whole carrots, wash them thoroughly but do not peel them. Laura cuts the carrots in half or in quarters lengthwise if they are really thick, so they cook quicker. Wash the carrots, dry them and then sprinkle, not pour, olive oil on top and toss them gently. Too much oil and they get soggy, she says, So go easy. Add kosher salt and spread out on a baking pan and roast at 400 for perhaps 30 minutes, They should begin to turn color slightly as they caramelize. Serve hot from the oven, no sauce or butter, They are so sweet they don’t taste like carrots. Delicious and easy.
Roasted Carrots by Laura
1 bunch of raw carrots, with or without tops, unpeeled
Kosher salt
2 T olive oil
That’s it!