Whole Roasted Carrots

So many of us grew up eating mushy, tasteless, boiled carrots.  Erase that memory and replace it with these gorgeous whole roasted carrots.  As much as I love carrot cake, I’m not a huge cooked carrot fan.  They never seem to have the right flavor or texture for me.  But, I believe in the power of roasting veggies and feel like this is the best possible carrot preparation.  From now on, this recipe for whole roasted carrots is the only one you’ll ever need.

This dish is super easy and requires very little clean up.  These carrots are slightly smokey, with a hint of sweetness, and a slight bitterness from the char.

P.S. For an added crunch of texture, top these whole roasted carrots with chopped, dry-roasted almonds.  

Yield 4

Prep time

10 Min

Cook time

35 Min

Total time

45 Min

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Whole Roasted Carrots

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Ingredients

• 3 bunches carrots, peeled and tops trimmed (about 1.5 lbs)
• 1 red onion, peeled and cut into 6 wedges
• 3 large garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons smoked paprika
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Zest of 1 lemon
• Flake sea salt, as needed

Instructions

1. Preheat the oven to 400°F. On a sheet tray, toss the carrots with the onion and garlic.
2. In a small bowl, mix the olive oil, smoked paprika, honey, balsamic vinegar, salt and pepper to combine. with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots; toss gently to coat. Arrange carrots in a single layer on sheet tray, being careful to not overcrowd the sheet tray.
3. Roast until the carrots and onions are fork tender and browning at the edges, 25 to 35 minutes. Garnish with lemon zest and flakey sea salt (if needed). Serve warm.

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