Roasted Baby Carrots

Sounds simple, right? Well, it is. And quite delicious with just a few easy additions.

For this recipe, I used some late baby carrots from our garden. These were the little bits of orange gold I found while turning over dirt in one of the raised beds. They got passed over as too small while harvesting the carrot crop. Then the tops died back, leaving them sitting securely underground.

With the exception of a few nibbles from the local bug population, they were fine; tender and sweet.

When you first taste a local, farm-raised carrot you end up asking yourself: “What the heck have I been eating all these years?” regarding the flavorless orange chew toys called carrots sold in chain grocers. Unfortunately, that applies to most produce.

So, after cleaning them up and removing the bug bites, I chopped them up into half inch sections. If you like them chunkier, have at. (Southern for: Go for it) For 2 people you’ll want around 1.5 to 2 cups of chunked carrots. Trust me, if there are leftovers, you’ll find a use for them.

Oven at 350. Enamel or glass roasting pan. Put about 3 tablespoons of coconut oil in the pan and put it in the oven to liquefy. You really will want to use coconut oil. Not the denuded, unflavored kind either; but the oil that has a coconut smell and taste. However, any vegetable oil will do. But please don’t ruin the goodies in your olive oil with all the heat. If you want the olive oil flavor, wait til they are done and drizzle some over the warm carrots.

Sprinkle some Tamari over the carrots; tossing them to distribute the Tamari.

Once your oven has reached 350, take out the pan and put the carrots in; stirring to coat them with the warm oil.

Bake for at least 30 minutes and then start testing them. When they are done (or nearly so) you should be able to pierce them with a fork rather easily.

Approximately 5 minutes before they are done, add a drizzle of sesame oil. (as with olive oil, sesame doesn’t do well with too much heat) and if you have any around, some unsweetened coconut. Toss together and back in the oven for a brief warm up.

Soooooo very tasty.

This is a good side dish for roasted chicken with rosemary or with brown rice. Enjoy

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: