Thursday, April 21, 2011

Roasted Carrots with Lemon

Thanks to my Martha Stewart Living magazine for the following recipe - these were the perfect way to spend the afternoon: biochemistry in one had, fork in the other. And sooo pretty! Roasting veggies is the new "thing" and I am totally on board.

Roasted Carrots:

Peel as many carrots as you want to cook and cut them lengthwise and then in half -so you have little shelves of carrots. Don't leave them round or cut on the bias, in other words, because you want a lot of surface area for the sugars to caramelize.

Throw onto a baking sheet, drizzle with olive oil, salt, pepper and put them in a 425 degree oven for 20-25 minutes. Mine got really crispy on the bottom but I liked it that way: if you prefer a more even roast, you can turn them halfway through.

When they are done, spritz with lemon before serving.

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