One of my favorite recipes is crazy simple. Make roasted carrots using three ingredients: carrots, oil, and lemon juice.
Roasted carrots are my idea of candy. Not that I reserve this ritual for carrots alone. Roasting all kinds of fruits and vegetables is a complex chemical transformation that results in an amazing texture and flavor. The lower and slower you roast vegetables, the more tender they’ll be throughout. For this recipe, I go a bit faster but not too fast.
I coat the carrots with the oil lemon juice mixture and then roast them from 40 to 50 minutes. Sometimes I add some aromatic spices and sweetness, like cinnamon or cardamom, but most of the time I keep it simple.
As for the roasting surface, I use either a non-stick mat or parchment paper. Because the Silpat and other non-stick mats tend to absorb odors of the food that has cooked on them I reserve one Siplat for all my savory roasting and the other for sweets.
You can eat these simply by spearing each carrot with a fork and muching down to the stem, or add a dressing and a bed of greens and enjoy it as a warm salad. For the dressing, I usually add the ranch dressing from my first cookbook. Feel free to use your favorite dressing, or whip up a small batch of lemony garlic yogurt dressing, tahini dressing, or maybe a creamy vinaigrette. Or just insert fork into carrot and eat.
To make a creamy vinaigrette, just add a tablespoon of dairy-free milk or yogurt to your favorite vinaigrette, or try this one.
- 2 pounds carrots
- 1 tablespoon oil
- 1/4 cup fresh lemon juice about 1/2 lemon
- Preheat your oven to 400°F (200°C or gas mark 6).
- Prepare a baking sheet with parchment paper or non-stick mat.
- Place the carrots on the bakign sheet.
- Mix the oil and lemon juice together in a small bowl and brush it across the carrots, coating them.
- Bake for 40 t0 50 minutes, depending on the thickness of the carrots. Test the carrots by inserting a fork in the thickest part of one of the carrots.