April 17, 2008

Roasted Carrots

roasted carrots recipe blog

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)
rosemary
thyme

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!

roasted carrots recipe blog

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.

roasted carrots recipe blog

After they’re all washed, it’s time to start chopping.

roasted carrots recipe blog

Then throw them in a glass baking dish and cover them with the liquid.

roasted carrots recipe blog

And pour over the carrots until they’re all covered.

roasted carrots recipe blog

Now it’s time to get serious.

roasted carrots recipe blog

Make sure the seasonings are minced fine, and toss in about a handful of each.

roasted carrots recipe blog

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.

chicken cordon bleu and roasted carrots recipe blog

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.



Make for: Side Dishes
Tags:

12 Comments



 
 

1
Carol May 13, 2008 at 6:09 am

I don,t kow how I came upon your website, but its great . Love the simple recipes.

Reply

2
Geralyn Hodges June 11, 2008 at 9:27 pm

Amanda,
I just have to tell you that I came to your site to find the fonts (after seeing one in the latest Creating Keepsakes magazine), but I cannot wait to try these recipes! I will be here a lot!!!
Blessings,
geralyn

Reply

3
Erin July 17, 2008 at 9:50 pm

Carrots are my favorite veggie too. Sounds like these would be delicous and still healthy without adding all the “bad” stuff. TFS!

Reply

4
Bea September 10, 2008 at 5:00 pm

Sounds wonderful! I will be trying these soon. My daughter’s boyfriend loves new recipes with lots of spices. I will try it this weekend. Thanks for everything!

Bea

Reply

5
Virginia Dare November 2, 2008 at 11:11 pm

Oh this looks yummy!! I love your photos!! They are helping me with my technique (which needs help!).
How can you not like veggies??? I guess I don’t like pasta that much. My husband LOVES pasta and I’m getting good ideas from your site for meals for him. I’m going to make the chicken packets, then I’m adding veggies and then I’ll email you and see if you like it. He doesn’t like veggies either. Maybe it’s a pasta thing.
Do you like onions or potatoes? I always put a little onion into everything I make. And roasted red peppers? Yum!

Reply

6
Diane January 3, 2009 at 12:35 pm

Excellent! Thank you! I’ve been looking for another way of cooking carrots. At the moment we’ve been having loads of roasted veggies and I’ve been putting carrots in the pan as well as parsnips, onions and butternut squash. I’ll have to try a small quantity of these first to see just how they work out. I love carrots in stew so I suspect they’ll be fantastic too!
I’m always keen to look for new ways of cooking veggies as it makes them so much easy to put on the plate!

Reply

7
Felicia March 2, 2009 at 1:59 pm

I love your recipes so much!!! It helps me a lot and the pictures are just soo perfect!!! Thank you for taking your time to educate us in yummy food!

Reply

8
Maya December 3, 2009 at 3:40 pm

Thanks very much for this detailled explanation. I just tried this chicken breast with carrots, was also very tasty.

Reply

9
Emily January 6, 2010 at 1:29 pm

this is my first time on your page and it’s great! i’m not a very experienced cook so the pictures help a lot :) i’ll definately be back to look for more recipes!!

Reply

10
michele frische October 6, 2010 at 9:45 am

Can I just say that I love this blog!!!!!! You rock!

Reply

11
Kim D January 16, 2011 at 12:43 pm

My son will ONLY eat carrots if they are from my roast! Since I am doing stewed beef and noodles today, I wanted to find a way to cook carrots in beef broth without adding to this other recipe! I love love love your site and cannot wait to try these. We are eating in 2 hours so I am going to get started!! Thank you!

Reply

Leave a Comment