cat-recipes

Roasted Carrots

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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

Ingredients:

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

Directions:

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.