Veggies. Who likes ‘em? Who wants to deal with cooking them? I actually prefer them raw and dipped (ok, drowned) in a nice veggie dip.
So what am I doing posting a recipe for Roasted Carrots? Well, I have these little things around my house called kids….and I’m pretty sure I heard somewhere that it’s my responsibility to feed them nutritious foods and to teach them that they need something other than potato chips to survive
Soooo…..in that case….Roasted Carrots!! It’s easy, It’s budget-friendly, and the kids AND the hubby AND myself will eat them up without any bickering about finishing their veggies! Score!
One package of carrots (roughly 5-6 carrots)
2 TBSP butter
Salt and Pepper to taste
1. Preheat your oven to around 375
2. Wash and peel the carrots and slice into manageable sized pieces. Slice the fatter parts in half so you have close to evenly sized pieces.
3. Melt the butter in a large bowl and sprinkle in some salt and pepper. Toss your sliced carrots in the bowl and evenly coat them with the seasoned butter.
4. Pam spray a cookie sheet and spread out the carrots across the pan. Toss in the oven and bake for roughly 20 minutes to get some browning on the edges and start to carmelize the carrots a bit. It really brings out the sweetness in them, so don’t be afraid to see a little color. You want to catch it right between browning, and burning!
5. After about 20 min, carefully pull the cookie sheet out of the oven and (using oven mits) very carefully cover the pan with a sheet of aluminum foil. Try your best to make it a pretty air-tight covering – without burning yourself of course!
6. Bake the carrots, covered, for another 10-15 minutes. This will steam the carrots and make them tender. If you like your carrots to be really soft, bake for the full 15 minutes, if you like a little bite left them, pull them out at 10 min or even a little earlier.
7. That’s it! Open up the foil and serve with dinner! Enjoy!