You probably already know how much I love to roast vegetables, but do you know why? Roasting vegetables is absolutely marvelous. It’s quick, easy, mess-free and delicious. When you roast vegetables, you aren’t using a ton of water that will just soak up all of the flavor, you’re condensing the flavors of the vegetables by using a minimal amount of liquid. Although roasting isn’t as healthy as steaming, it’s definitely more interesting, and you can do so many different things when you roast vegetables. This won’t be the last blog I write about roasting vegetables, in fact I have a completely different roasted carrot recipe that I will write about at another time, but for now:
Sage Roasted Carrots
1 Bunch of Nantes Sweet Carrots (or any carrot you’d like)
5-6 Leaves Fresh Sage, Washed and Chopped
No More Than 1 Tablespoon Olive Oil
Pinch of Salt and Pepper
Preheat your oven to 400º and line your baking sheet with foil. Slice your carrots in half lengthwise, and if you would like, you can quarter them as well. For this particular recipe, strips are better than coins. Spread your carrot quarters out on the baking sheet and sprinkle the sage, salt and pepper over them, then add your oil and mix together with your hands. Once all of the oil is mixed well over the carrots, and you have sage throughout the sheet, spread out the carrots and put in the oven for about 10 minutes, if the carrots are not done, then check on them every two minutes afterwards until they are cooked to your desired tenderness. I like mine a bit al dente.
If you don’t like sage, or don’t have it readily available, try this same recipe with parsely, dill, chives, rosemary, tarragon, oregano, thyme, or any other herb that tickles your fancy.
Photos to come soon.
Love and Happy Spatulas,
PS. I mentioned “mess-free” earlier, when you’re done, just throw the tin foil in the recycling, and your pan is clean!