Roasted Carrots

Inspired by Mark Bittman, attempted to make it somewhat organized, as he is so blasé in his approach… I can not afford to be.

Definite keeper, easy (as soon as you get over the peeling and cutting the carrots..) and tasty accompaniment to almost any dish.  Just do not rush, give it time to cook (not fry). I would allow at least 30 minutes, if cut pieces are not thick, of course.

Combination on the picture was very adequate  for 4 people (while peeling i sort of assumed 2 medium size carrots per head).

  • carrots (as much as you can comfortably fit on a frying pan, shared with shallots)
  • shallots (halved, to take some 1/3 – not more – of the frying pan surface)
  • olive oil
  • fresh springs of thyme
  • salt, a dash of pepper
  • splash of lemon juice to finish
  1. Peel carrots, cut into even thickness finger long sticks.
  2. Warm up olive oil on slow heat.
  3. Place carrots and shallots in a single layer on hot oil. If single layer is not quite true, do not panic – carrots will soften and shrink in process, and the extra depth will have to be made up by frequent stirring and extended cooking time.
  4. Drop in a sprig or two of thyme.
  5. Make sure the cooking is slow, but it does sizzle gently.
  6. Sprinkle salt and pepper.
  7. Turn occasionally, so that all the sides are evenly browned.
  8. Cook for 30-40 minutes, until all cooked through.
  9. Just before the end sprinkle some lemon juice.
  10. Take off the heat.
  11. Serve warm.
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