A classic side dish can also be a main course. Add extras like my Maple-Bacon Jam, Yogurt Dip, and/or Cilantro-Walnut Pesto. I picked up a good tip from Cook’s Illustrated’s “The Science of Good Cooking,” on roasting root vegetables–cook the first half covered in foil, to help prevent drying out, then uncovered to allow browning.
Serves 4 as a side or 2 as a main course
INGREDIENTS
- carrots: about 450 gr/1 lb
- olive oil
- salt and pepper
- butter and/or honey: optional extras, about 1 Tb each
- fresh herbs: parsley, dill, or thyme, finely chopped
STEPS
- Heat oven to 200 C/400 F
- Peel and cut carrots into 3 cm/1.5 in pieces, and add to a large baking dish along with a drizzle of olive oil, and cover the baking dish with foil
- Roast for about 45-55 minutes total. After 20 minutes, remove the foil and add the optional butter. If using honey, add in the last 15 minutes. Remove from the oven
- Season with salt, pepper and serve with fresh herbs on top