AKA - The only vegetable I will eat. :p And only when cooked like this. :p

The only vegetable I really like is carrots when they’re in a pot roast. But sometimes you just need a vegetable side dish without the pot roast. So I came up with these… Roasted Carrots! :) These turn out so sweet and yummy they can hardly be called a vegetable. Cause vegetables are gross. But these are yummy. And they make your whole house smell woooooooooooooonderful when they’re cooking! :)

Here’s what you need…

4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
rosemary
thyme

Now these need plenty of time to roast in the oven, so start your carrots about 1.5 hours before dinner needs to be ready. Preheat your oven to 400 and start washing those carrots! :)

Now, I don’t peel my carrots. I’m trying to be all rustic like the Pioneer Woman. And she doesn’t peel her carrots. So I don’t either. :D But if you want to, go right ahead. I don’t mind. ;) After they’re all washed, it’s time to start chopping.

I chop mine in about 1″ pieces. I also chop off and discard the tops and the tips.

When they’re all chopped, throw them in a glass baking dish and cover them with liquid. Now, I always use whatever liquid I’m using in my main course. Tonight it’s Chicken Cordon Bleu, which only calls for 1/2 cup of chicken broth. But Kroger only sells it in boxes of 4 cups. Before I used to make these carrots, I would just end up wasting most of the chicken broth but nowwwwww I can use the rest of the broth for the carrots! Whew! :D

So, be sure and reserve however much broth you need for your main course…

Then pour the rest over your carrots until they’re all covered.

Now it’s time to get serious. The seasonings are what make the carrots so don’t leave them out!! :) If you have fresh sprigs of Rosemary and Thyme definitely use them (about 3-4 sprigs) but alas, I don’t, so I have to use the dried stuff.

I use about a handful of each. I can’t be bothered to get out the measuring spoons. They don’t fit in the jar anyway. :p

Throw ‘em in.

And stir it up gooooood. Mix those seasonings in! :)

Now put them in your 400 degree oven for at least an hour. I cooked these for about an hour and 15 mins and they were just fine… See?

And now you can look forward to that tasty Chicken Cordon Blue Recipe! :D

Roasted Carrots

4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
rosemary
thyme

Preheat oven to 400. Wash and chop carrots into 1″ pieces. Place in glass baking dish and cover with liquid. Season with rosemary and thyme. Roast in the oven for at least 1 hour.

Easy! :)