whole roasted carrots

I don’t know if it’s possible to prepare a vegetable side dish that presents so beautifully and impressively and tastes so delicious, that’s faster and easier to make than this one.

In fact, there’s really no recipe here. Try to find long, skinny carrots with their tops, because those will look the prettiest. But if you can’t find carrots with tops, these will still come out great. And, if you can’t find skinny carrots, use thicker ones and split them in half lengthwise. If you can find rainbow carrots, even better! They don’t actually taste different, but they look so colorful on the table. This dish is super versatile. It goes with everything. By varying the spices, herbs, and even the oil, it can be made to complement any cuisine.

I do recommend finding organic carrots if you can. Not only are they better for you, they’re also sweeter and more flavorful.

Whole Roasted Carrots

Note: I prefer using garlic powder or granulated garlic over fresh when roasting vegetables. Raw garlic has a tendency to burn. Just make sure your ground garlic is fresh—when it’s been open for a long time it can develop an unpleasant taste.

Ingredients:

Carrots, preferably long skinny ones with their tops on—think 2 per person, plus a few extras just in case (it’s that old Jewish philosophy—God forbid someone wants more and there isn’t any!!).

oil of your choice

herbs of your choice

spices of your choice

garlic powder

kosher salt & pepper

Plus any of these additions:

freshly squeezed lemon juice

something with a kick, such as Aleppo pepper or red pepper flakes

something sweet (Highly recommended! A little bit of sugar helps the carrots to caramelize—think honey, maple, date syrup, light molasses, or brown sugar)

balsamic glaze

Combination ideas:

Choose herbs, spices, and oils to complement the theme of your meal. These are only a few ideas—the possibilities are endless.

• Extra virgin olive oil, za’atar, a squeeze of fresh lemon, and a drizzle of date syrup, finished with snipped parsley and/or cilantro

• Walnut oil, dried herbs de Provence, a bit of honey, snipped fresh parsley and tarragon at the finish. Maybe some chopped walnuts for a garnish

• Extra virgin olive oil, a little chopped fresh rosemary. Finish with a generous snipping of fresh basil and parsley. A squeeze of lemon here is optional, as is a small drizzle of honey.

• Pistachio oil, fresh dill (with or without mint), garnish with chopped pistachios

• Ghee, fenugreek, curry powder, ginger, honey

• Extra virgin olive oil, cardamom, cinnamon, allspice, garlic, nutmeg, pomegranate molasses

• Peanut oil, garlic, five spice powder, and honey

Method:

• Preheat the oven to 400°.

• Line a baking sheet with parchment paper.

• Thinly peel the carrots, leaving the tops intact. Rub the carrots generously with oil and sprinkle with salt, pepper, a touch of garlic powder, and any spices you’re using. Lay them out on the parchment in a single layer, all in the same direction.

• Roast the carrots for 20 minutes. Add your fresh herbs and roast for another 20 minutes. At serving time, sprinkle on a little more snipped herbs. If you’re using something sweet, drizzle it on for the last 10 minutes so that it doesn’t burn.

Roasting times are approximate. Ovens vary in temperature, as do carrots in thickness. They should be fork-tender but not mushy. It’s nice to char them in places, just a bit.

Did you make it? Was it fabulous?