Tuesday, January 10, 2012

Roasted carrots

I love roasted veggies. If I am to eat them plain, steaming just doesn't do it for me. As a consequence of roasting, the natural sweetness of the carrots is enhanced wonderfully.

1.5 lb large carrots
2 tbsp butter
0.5 tsp salt
0.25 tsp black pepper

Cut the carrots into equal-size pieces. First half the carrots lengthwise. Then, half the bottom part and quarter the top, cutting along the length of the carrots.

Toss the wedges with melted butter, salt and black pepper. Distribute onto a baking sheet in one layer.

Cover with aluminum foil tightly. Bake in a 425F preheated oven for 15 mintes. Remove the aluminum foil and bake uncovered for 10 minutes. Turn carrots and cook for another 10 minutes, turn again and complete the baking process with another 10-15 minute round, for a total of 50 minutes of baking. Serve.

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