Rosemary-roasted carrots

By Tali Simon | October 26, 2012

It’s been a pretty carrot-y week here, huh?

But that’s what I love about carrots. You can use them in any course of the meal, and it always works. Think about it: Appetizers, soups, salads, mains, sides, desserts. Oh, and breakfast. Any and all of them could feature carrots.

So. Remember when I told you about magically shrinking roasted carrots? And how roasting does all sorts of wonderful things to a totally ordinary vegetable?

Well, I think this is an even better way to roast them. And by “this” I mean raiding the rosemary bush outside.

Photo by Aaron Simon

We have one of those…it’s awesome. A completely free, never-ending, freshest-possible rosemary source right outside my front door. And rosemary doesn’t tend to be buggy. Soak, rinse, quick, painless check, and off it goes in the oven.

Before…

Rosemary lends a delicious flavor (and aroma!) to just about any vegetable. I’ve roasted it with carrots, potatoes, sweet potatoes, and peppers of all colors, but you can really use it on anything.

Including chicken. But I don’t know anything about that. You’ll have to check my arch-nemesis, More Meat, Please, for that.

…and after.

In the meantime, I’d suggest getting a tray of these in the oven. Because as I was saying, aside from being flavorful and easy to make, they’re super versatile. I bet that no matter what you’re making for Shabbos, rosemary-roasted carrots would round out the meal.

One year ago: Jury duty, the U.S. Consulate, and Fro Yo

Rosemary-roasted carrots
Yield: However many carrots you roast (…sorry)

Ingredients

Cooking spray
Carrots, peeled
Handful of fresh rosemary sprigs
Olive oil (canola is also okay)
Salt and freshly ground pepper, to taste

Directions

1. Preheat the oven to 400 F/200 C. Line a baking sheet with aluminum foil and lightly grease with cooking spray. Set aside.

2. Slice carrots in half lengthwise. If they’re thin carrots, you can stop and move on to oiling them. If they’re kind of thick, go ahead and slice them in half lengthwise a second time. You’re going for the classic carrot stick shape.

3. Soak rosemary in soapy water (or some of this nice stuff spritzed in water) for 3 minutes. Rinse well, pat dry, and eyeball. If you see anything suspicious-looking, discard that section of the branch. If it looks clean and healthy, it’s good to go. (Disclaimer: Direct questions about checking herbs to your rav.)

4. Spread carrots on the prepared baking sheet in a single layer and brush with oil. Sprinkle with salt and pepper to taste, then distribute small bunches of rosemary over the top.

5. Roast for 40-45 minutes, or until carrots are starting to shrivel and are easily pierced with a knife. (If the smallest/thinnest pieces are starting to blacken, that’s your cue to turn off the oven). Serve hot.