Updated, from the recipe archive. First posted 2005. I'm going through my archives the next few weeks and updating the photos and sometimes the recipes for many of the older recipes on the site. So, if you didn't catch them the first time around, I present them to you anew. ~Elise
This has to be one of the easiest ways to prepare roasted carrots. The method of preparation comes from my friend Suzanne. She uses the "Nantes" French carrots from Trader Joe's or the bunched baby carrots at Whole Foods, but any small carrot (4-5 inches long) will do. You usually find them with their greens still on. (Note that the "baby" carrots to which I refer here are not the small pill-capsule-shaped carrots that one gets in a big bag to serve as snacks for kids.) The carrots are simply tossed together with sliced red onions, fresh rosemary, olive oil, salt, pepper, and garlic powder, and then roasted until all are nicely caramelized.
1 1/2 lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges2 Tbsp olive oil1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemaryGarlic powderSaltFreshly ground black pepper1 Preheat oven to 400?F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper.
2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.
Serves 4.