Roasted Carrots

DISCLAIMER: Carrots are not one of my favorite vegetables. They are certainly not in the top ten, probably not even in the top twenty. But I go through dozens a week. I use them in soups and in vegetable stock. I make the occasional carrot salad and sometimes add a handful of julienned carrots to a vegetable platter.

But they are rarely the star of the show. Today was an exception. To be honest with you, I was desperate. It's a holiday weekend and I have this policy. I don't go shopping on holiday weekends. I just don't want to battle with the rest of the world, on the highway, trying to get to wherever they're going.

The thing is, we had almost no veggies stocked. So I fell back on carrots, and some fresh parsley from my fast growing herb garden. It was a revelation. These guys are good! Sweet and even elegant. Capable of starring in the show any day.

Roasted Carrots

2-3 tablespoons olive oil

about a dozen slender carrots

salt and pepper

1 onion, sliced thin
juice of 1/2 a lime or lemon, or 1/2 teaspoon balsamic vinegar
some parsley, optional, for garnish

Preheat the oven to 400*. Pour the olive oil on a large rimmed baking sheet. Add the carrots, salt, and pepper. Shake the pan or use your hands to roll the carrots around and get them nicely coated with oil. Be sure the carrots aren't at all crowded - you don't want them steaming.

Roast for about 20 minutes. Add the onions to the pan and give another shake or mix to coat. Also use this opportunity to turn the carrots over so they roast evenly.

Roast for another 20-30 minutes, until the carrots are evenly browned and tender enough to pierce with a fork. If the carrots are different thicknesses, you may want to remove the thinner ones sooner, and leave the thick ones longer.

Remove from the oven and allow to come to room temperature. Transfer to a platter. Before serving, pour the lemon/lime juice or vinegar over the vegetables, and garnish with parsley if desired.

Linking this up to Real Food Wednesday and Ultimate Recipe Swap.