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Sweet As Candy Roast Carrots

I'm embarrassed to call this week's offering 'a recipe' as this seems too grand a title for something so amazingly simple to whip up. Let's compromise and call it every shortcut cook's best kept secret. Did you know that if you roast simply seasoned carrot strips till they are lightly browned in places, they become super sweet, almost toffee-like in flavor, and overwhelmingly addictive? They make a lower-calorie alternative to potatoes, satisfy cravings for sweet foods, are equally wonderful served warm or at room temperature, and are super versatile too. I regularly roast up an entire tray with the intention of enjoying them for several days but they rarely last beyond a single meal. See recipe notes for ways to make use of these root vegetable gems in a variety of dishes or enjoy them just as they come. Ideal for Pesach but by no means wait that long to put them to the test. Congratulations....caramelized carrots just became your favorite vegetable.

Roast Carrots

Ingredients Carrots, peeled Olive oil Maldon salt (see notes) Crushed garlic (optional) Fresh thyme (optional) Method: 1: Cut carrots in half lengthwise and then cut in half again so that you have 4 long, thin wedges from every carrot. You could cut in two if they aren't especially thick carrots. 2: Place on a lined baking tray, drizzle over olive oil, Maldon salt (preferable) or ground sea salt, and (optional) garlic and fresh thyme leaves if using. 3: Roast open at 200 C or 220 C till very well done and lightly browned in places. Don't remove from the oven till you see the essential browning as it's at this point that they become super sweet and toffee-like. 4: Enjoy warm or at room temperature on their own, in a salad, accompanied by meat or chicken, or see recipe notes for further serving ideas. COOK'S NOTES: People often ask what is so special about Maldon salt. The answer to this is 'everything'. It's extremely gentle and pure in flavor, never overpowers food like kosher salt tends to do, and is far healthier too. It's an absolute must in sweet dishes where it enhances the flavor of chocolate and caramel. I firmly believe that if you haven't got Maldon in the house it's like not owning salt. You'll for sure appreciate the difference here.

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