Don’t you love those roasted carrots and vegetables from a pot roast? When I just need those soft, slowly simmered carrots and not the entire pot roast, I make these. They turn out so sweet they can hardly be called a vegetable. They’re delicious, and they make your whole house smell wonderful.
Here’s what you need…
About 4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
These carrots need plenty of time to roast and get soft in the oven, so start your carrots about 1.5 hours before dinner needs to be ready. Preheat the 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. If it’s good enough for Ree, it’s good enough for me!
But if you want to, go right ahead.
After they’re all washed, it’s time to start chopping.
Then throw them in a glass baking dish and cover them with the liquid.
And pour over the carrots until they’re all covered.
Now it’s time to get serious.
Make sure the seasonings are minced fine, and toss in about a handful of each.
Throw ‘em in.
And stir it up. Put this in your 400 degree oven for at least an hour. Mine went for about an hour and fifteen minutes tonight and they were just fine.
- 4 carrots per person
- 3-4 cups of liquid (chicken or beef broth or stock)
- 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.