Perfect for a quick weeknight !
So there we were…hungry and it was late. Dinner should have been in the works long ago and I go looking into the fridge – what do I have to add to this quick dinner ? All I see in the veg drawer are some peppers and a bag of baby carrots. And I think to myself. I love a roasted carrot!
I grabbed that bag of baby carrots, tossed them in about 2 teaspoonfuls of avocado oil –> (could easily substitute olive oil) and added some S&P and into the oven they went.
I shook the roasting pan about halfway in between to roll the baby carrots around and get some of them turned. Back into the oven for more roasting!
After about 25 minutes – out they came. I thought to myself – self – should I sprinkle something green on these before serving? Yes! Yes, you should! Do I have anything green and fresh to sprinkle – like fresh parsley, or dill or maybe a hint of thyme? Or maybe a better question would be – do I have interest in going outside, cutting some thyme, cleaning it, drying it and chopping it – when dinner is oh-so-late and I’m hungry and it’s just the two of us?
In the spirit of #KeepingItReal – you know exactly what happened. Onto the “dinner table” aka – island the carrots went sans any greenery that would have made them more appetizing / pleasing for the eye – and let’s face it – the camera. But don’t worry – about 2 seconds later – into my belly the yummy oven roasted carrots went!
Steamed vs. Roasted
So, you might be asking yourself – why didn’t she just steam them? Saaayyyy what ? Let’s be honest, soggy steamed carrots are about as tasty as oatmeal without any sugar. By roasting them you quickly transform the sad little bag of baby carrots in the back of your veg drawer into something that you WANT to eat RIGHT now!
Roasting carrots transforms the sad lil carrot into a sweet caramelized lil bite of flavor.
Why bother, you ask? Because life’s too short for boring veggies. Because you deserve to treat yourself to the yumminess of good food that’s easy to make. And because once you’ve had a taste of these golden, crispy delights, those steamed baby carrots will be nothing but a distant memory. So, let’s get roasting and turn that bag of pre-cut / pre peeled humble carrots into veggie deliciousness.
What else should I know about these carrots?
They will shrink while they cook:
As you roast these carrots, they will shrink a bit, so don’t be alarmed when you put in a rather full pan of carrots and pull out the pan for a shake or for serving and you see they shrunk a bit. Just be prepared for that!
Carrots are super healthy!
I know you knew that, but specifically, one ounce of carrots provides your entire daily requirement of Vitamin A – converted from the beta carotene. And, the beta carotene is absorbed easier if they are cooked! (Didja know that?!) Carrots are also a good source of several B vitamins, as well as vitamin K and potassium.
Carrots also contain antioxidants – predominately Lutein – which is important for eye health, as well as Lycopene (found in red and purple carrots) and other antioxidants which are often considered helpful to fight cancer
Yes, carrots have carbs, but they shouldn’t spike your blood sugar:
I know people are sometimes leary of the high carb vegetables like carrots and corn. But I have a saying and it goes like this… “Ain’t nobody ever got fat eating too many carrots….” Although carrots are root vegetables, they are not as high in carbs as other root veggies. (i.e. parsnips, potatoes etc.) Roasted carrots have a higher GI than raw carrots, with a score of about 33. Therefore, eating a mess of carrots is unlikely to spike your blood sugar, despite the inclusion of some natural sugar and carbs.
Did someone say fibre ?
Carrots are also a good source of fibre – having about 2g of Fibre in one medium sized carrot (i.e. 3-4 baby carrots)
What if I don’t have baby carrots – can I use regular carrots ?
Of course ! You’ll just have to add the steps of cleaning, peeling and chopping. Try to get the pieces of carrot all the same-ish size so they cook evenly.
Ok – so what’s the difference between Avocado Oil and Olive Oil ?
GREAT Question ! (If I do say so myself! 🙂 )
As to not write the greatest novel of all time for a simple roasted carrot recipe – I’m going to boil it down to a couple of sentences. We all know olive oil – and using GOOD olive oil is key. Olive oil has a smoke point of around 465 degrees and tastes fruity, sometimes peppery, and has the old world charm that makes everything taste like an Italian Nonna made it!
Avocado oil has a higher smoke point at about 520 degrees and has a heart-healthy monounsaturated fat content. Avocado oil is a health-conscious choice that shares its buttery goodness with your carrots, providing a silky boost of flavor.
I used the avocado oil – because it already had herby flavors in it (Tuscan Herb) – and it further reduced the need to figure out which spice / herb blend to add to the dish. It also eliminated the issue of the herbs burning in the oven! My decision was all about convenience! So when out and about – do watch for flavored oils at your specialty shops – it can save you a step or two when cooking!
In the end, it’s really up to you and your taste buds and what you have in your house.
Easy Oven Roasted Baby Carrots
Ingredients
- ½ LB Carrots – Baby Carrots are quicker / Regular carrots should be washed, peeled and chopped
- 2-4 Tsp Avocado Oil – Or Olive Oil
- Salt and Pepper – to taste
Instructions
- Preheat the oven to 400℉.
- Place carrots in a bowl and apply the oil. Use a spoon or your hands to ensure coverage.
- Liberally salt and pepper the carrots.
- Consider adding garlic powder / herbs or other flavoring if your oil is not already flavored.
- Place carrots on a baking pan and bake for 20-25 minutes – tossing them / turning the carrots halfway through.
