I could eat the whole cookie sheet full!
Anna at Pleasant View School House was talking about
roasting carrots and I thought I'd give it a try. They were
a big hit...and actually addictive. What a yummy way to
get your beta carotene!
Just cut carrots into equal sized pieces. Toss in a bowl
with olive oil, kosher salt, garlic powder and thyme.
Spread in a single layer on a greased cookie sheet
and bake at 400 for 1 hour.
They should be soft, caramelized and even a bitcrispy on the edges.
Make extra! :)
Yum. On another unrelated note, Tuesday the 16th is
my dear friend's birthday. Click HERE to wish
Silver Fox a happy, happy day!
I saw those this week, too! I'll have to try them, I've been looking for a good roasted carrot recipe.
ReplyDeleteLora ~ she didn't put garlic on hers, but I thought it would be good. :)
ReplyDeleteI love carrots in any form...especially roasted and these look awesome! ;D
ReplyDeletenice. we may have to give this a try....
ReplyDeleteWhat an interesting and healthy snack.;)
ReplyDeletexo
mhhh that sounds so yum! that I'm going to do it today Betsy! thank you so much for sharing!! happy days!
ReplyDeleteThey do look very nice, but give me a decent roasted potato any day
ReplyDeleteThese do look yummy! We will give them a try. I like Alan's idea of potatos, but cook them together with the carrots.
ReplyDeleteAlan ~ I do potatoes like this all the time! Next time I'll do two cookie sheets...one of potatoes and one of carrots!
ReplyDeleteZuzana ~ the mister thought they were fries! Yes, they would make a good snack!
ReplyDeleteI'm going to try both the carrots and the potatos at the same time...for someone who doesn't cook well, this might be the tip of the year!
ReplyDeleteYUM! Reminds me of roasted sweet potatoes which I adore as well!
ReplyDeleteThese look delicious...kind of like orange french fries or sweet potato fries!
ReplyDeleteYep, I definitely want to try these, and soon! They look and sound delish.
ReplyDeleteI saw a similar recipe in November Real Simple with a bit of honey added. I am not generally a carrot eater but these look delicous.
ReplyDeleteThose carrots look delish!! I can smell them all the way over here! Yum!!
ReplyDeleteHugs
SueAnn
I might roast some of these tonight, wonder how they would be with a little brown sugar. . . hmmm!
ReplyDeleteGuys...I'd be careful adding honey or brown sugar. I think it would burn at this high temp and for an hour. They are plenty sweet...like candy... without any of that!
ReplyDeleteThanks for the birthday shout-out, doll. :)
ReplyDeleteYUMM!!
ReplyDeletewow Betsy these look like fries, will have to try this.
ReplyDeleteHealthy chips - good news!
ReplyDeleteyum....on tonight's menu!! thanks so much...i've roasted carrots in a melange with other veggies, but never done this way....
ReplyDeletethey look wonderful, I love carrots!
ReplyDeleteI baked potato chips last night....needs a bit of refining before I share/ha great taste though
Not sure I've had roasted carrots before, but they sure look good!! :)
ReplyDeletePS Sorry for the delay, but just getting around to the CT artwork!
Now that's what I'm talking about,
ReplyDeleteRoasted Carrots!
i must try to make these.....they look quite easy to prepare...and delicious, too!
ReplyDeleteOh, that looks so easy adn yes, yummy---for veggies that is. Will have to try. thank you Betsy.
ReplyDeleteSounds really good, even to a picky person like me!
ReplyDeleteooh--i'd better see if i still have carrots in my garden, or if they've rotted away
ReplyDeleteAhh yum. I missed breakfast and these look great. I do them with a roast chicken but never even tweaked to just doing them on their own.
ReplyDeleteMy first thought was sweet potato fries..But I love carrots, and I will try this soon.
ReplyDeleteLooks great! I think almost every vegetable tastes better roasted, especially root veggies. It brings out their natural sweetness.
ReplyDeleteThey look like sweet potato fries. How large or small did you cut the carrots? Inotherwords, were they in fourths or sixths or...?
ReplyDeleteI do a similar tray Betsy, but add parnsips & sweet potato. Along with the salt & herbs I squeeze a few shots of balsamic glaze over the lot.
ReplyDeleteMillie ^_^
Cali Girl ~ I used large, full length carrots and cut them in thirds and then the thin ends in half and the larger tops in quarters...just so they are roughly the same width..about 1/2 inch.
ReplyDeleteMillie ~ balsamic vinegar is a great idea! I try that next time!
ReplyDeleteOoooooooooh YUMMY! I'm going to make those this week! Thanks for sharing!
ReplyDeleteI made this the other night and it's a hit in this house now. And tonight I'm making them for my moms birthday dinner. Thanks for sharing this!
ReplyDelete