Carrots are definitely my favorite vegetable. If you’re not taking my serious onion addiction into consideration. If you haven’t tried my caramelized carrots, you’ve been missing out! They are fa-bu-lous, dahling. But here’s another great way to prepare carrots, it’s called lazy cooking. You just throw everything in a big tray and let the oven do the work for you.
These carrots are juicy, crispy and fragrant at the same time. They almost have a slight Indian twist to them. I’ve only used basic ingredients, though; mainly stuff you can find in your pantry and that isn’t difficult to buy regardless of where you live! Tweak to your hearts content, make the recipe your own! Don’t forget to let me know what you’ve added/subtracted, okay!
20 oz carrots
2 tbsp butter
1small garlic clove
1/8 tsp cinnamon
1/4 tsp ground cumin
1/4 tsp curry powder
1 tsp dried thyme
1/4 tsp ground ginger
2 tsp brown sugar
Optional: oil/broth/white wine
Now I don’t know if carrots are expensive where you live, but over here they’re cheap as dirt. These orange babies cost me exactly €0,79.
Cut off the leaves, but leave a little green on the end, will you! Not sure if this actually does something for the carrots flavor wise—I could imagine them being juicier this way—but it just looks better when you serve it like this. Fresher. At least I think it does.
Clean ’em up and scrape ’em. Not my favorite task.
I leave the smaller carrots whole and cut the bigger ones in half.
Until I end up with a big pile of these beauties. Terrible to photograph (white balance hell) but oh so pretty.
Just put them in a large oven dish or roasting tray.
You’re gonna love me for my storyboards, trust me. I made an 11 opening board just for this posting. Having to scroll down all of these would have given you RSI for sure.
Combine 2 tbsp butter (I’m using our Dutch liquid butter, but you can use soft butter or even oil) with 1/8 tsp cinnamon, 1/4 tsp ground cumin, a slightly heaping 1/4 tsp curry powder (or turmeric), 1/4 tsp ground ginger (or fresh ginger), a touch of cayenne, 1/2 tsp dried thyme, 2 tsp brown sugar, 1 grated garlic clove and a good pinch of pepper. Whisk it.
Add the butter mix to the carrots and dig your hands in there. Make sure each and every carrot gets at least a little on top of it. Sprinkle a generous amount of kosher salt (or sea salt) over the carrots.
Tip: if you’re using slightly older carrots, or your carrots are larger, add a little chicken or vegetable broth to the baking tray. About 3 tbsp will do. You can also turn this into an adult dish by adding a splash of white wine! It’s divine.
Cover the baking tray tightly with aluminum foil. Really close it off; this way the carrots will steam and the flavors of the spices and garlic will blend together beautifully. Place them in a preheated oven and bake at 400F (200C) for about 40 minutes. This depends on the size of your carrots, so check them for readiness.
After 40 minutes I removed the foil and shuffled them a round in the juices and spices that were lurking at the bottom. They were perfect; tender with a slight bite to them. Precisely as I like them. Now all that’s left to do is give them another 10 to 15 minutes without the aluminum foil, until they’re slightly browned and caramelized.
Tip: if you really want to up the flavors, drizzle a little olive oil over the carrots before placing them back in the oven.
These were absolutely great. Simple, cheap, fast and utterly delicious. And what’s more important to me as a mom; kiddo loved them as well! The more vegetable recipes he really likes, the better.