Roasted Carrots

November 17, 2008

 

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pb020413Carrots are one of my favorite vegetables to roast because they always turn out well—especially if you don' t burn them. But even so, the sweet starchiness can withstand being a bit brown around the edges. Another absolutely delightful carrot-charistic is that they don' t get juicy when you bake them, as often occurs with wetter vegetables like zucchini, tomatoes or eggplant. But carrots hold firm, get slightly soft and slightly crisp and become tremendously sweet, which is a perfect complement to a strong herb and some sea salt. I pb020397like to chop mine diagonally into ΒΌ inch discs and sprinkle them with olive oil, good fleur de sel and rosemary sprigs. They take about an hour to roast fully well—I like them best when they are wrinkled with heat, soft on the inside and crisp along the edges. Usually I roast them at about 400 for 40 minutes then see how they' re doing. They can sit in the oven on 200 for a while, while you wait for guests or other dishes to be ready for dinner. These could not be simpler and go very well with most main pa200318courses, except light fish. I like them with white bean soup or rack of lamb, for example. Also, there' s nothing like the smell of rosemary in a kitchen to make you feel warm and fuzzy when it' s cold outside. These carrot sticks make great leftovers, too, and can really add color, flavor and texture to a salad. Have I praised them enough? I' ll stop now—that' s all folks.pb020418

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