Like most vegetables, carrots contain a high percentage of water. When you roast them you will lose a lot of the volume you started with. Carrots will lose more than half of their weight when roasted, so plan accordingly. You can never roast too many. Toss them in a salad the next day or with lots of extras, puree into soup with broth. Buy firm, fresh (not rubbery) carrots with the tops still on.
2 1/2 - 3poundscarrots
2tablespoonsfresh chopped thyme
¼teaspoonsground black pepper
3largegarlic cloveschopped fine
1-2tablespoonsreal maple syrupoptional for fall flavor
Trim tops and bottoms off the carrots and peel. Depending on the size, cut carrots in half or thirds across the width into about 2 ½” – 3” sections. Cut each piece in half lengthwise, then half again (quarters). If the carrots are really big, you may need to cut the pieces into thirds. The goal is long, thin strips, but not too thin or they may burn.
Pre-heat oven to 425 degrees. Cover a half sheet rimmed baking pan with foil. Toss carrots with oil, salt, pepper and thyme. Spread evenly on the baking sheet in mostly a single layer.
Roast until carrots are starting to turn brown at the edges; add minced garlic and roast just 2-3 minutes longer. In my convection oven, my carrots take about 20-25 minutes. Taste one and decide for yourself if you want them to roast a little longer, but don’t let them get shriveled up or burned.
Optional note for fall flavor: toss carrots just before serving with just a little real maple syrup. Grade B has the richest flavor.
Recipe from Chef Sally Cameron of AFoodCentricLife.com