Carrots are yummy, but nothing is better than a roasted carrot. I found some cool long thin whole carrots with leafy green tops at one of our local grocery stores and decided to roast them whole. I trimmed the greens off leaving a tiny stub of green (for decoration) and then washed the carrots carefully. I left the carrots in a drainer and allowed them to dry thoroughly.
These went into the oven for 45 minutes 375 degrees. I took them out
of the oven midway and rolled them around a little bit and spritzed with some more olive oil because they were beginning to dry out a little bit.
When they were fork tender (not smushy) I removed them from the oven. I served them on a platter and sprinkled a handful (about 1/4 cup) of crushed pistachios over the top.
Roasted carrots are a little firmer than other traditional cooking methods, and because the heat from the oven releases some of the moisture form the carrot, the sugar and flavor is more concentrated.
These made a pretty presentation and I plan to utilize this simple method of preparing carrots again soon – that is, IF I can find them in the stores again.
What’s up Doc?.…………..DebraJ