Fresh Roasted Fresh Carrots


I’ve roasted carrots many times, but not this fresh. Sweet. Natural sweetness emerges with all freshly roasted veggies, but this time, these carrots are different. Maybe because they’re organic; maybe because the tops were still fresh looking and green.

I liked carrots even as a kid. Mom peeled them, cut off ends, cut in half around the equator, then quartered them lengthwise. Boiled them in salted water, drained and slathered a big piece of margarine over the top, melting it as she laid it on. She knew how to get the food to the table hot!

Serves 5 (1 large carrot each)

Preheat oven to 400 degrees

5 lg. fresh carrots with carrot tops still on.

extra virgin olive oil

Cut off tops 1 inch from carrot and discard.

Scrub the carrots well, especially around the top nub where germs can grow.

Place cooling rack over baking sheet. Place carrots equidistant apart.

Bake in preheated 400 degree oven, uncovered, 1 hour.

Reduce heat to 325 degrees.

Fork-test largest carrot with long-pronged fork, then return to oven if carrots need more time. I went about 30 additional minutes at 325 degrees, but I also went for a soft interior, because that’s how I like it. Maybe you’ll want yours more firm. You decide.

When done to your liking, remove from oven.

Cup a couple of layers of paper towels in your hand and squirt a little extra virgin olive oil into it, then rub each carrot, refilling the towel with more oil as needed. You want a moistened, not a dry look.

Then serve them however you want.

Notes: Although I’ve roasted many carrots, never not peeled. It’s just something I do – I peel them. Well, with these I didn’t. But be sure they get a good scrubbing, the same as I do with potatoes. I never did buy into that theory that all the vitamins are on the outside. I don’t care. But today I enjoy them not peeled.

There is something about that peel, that when roasted, turns into a smooth, leathery skin. It’s a chew I like, unlike any other I’ve ever experienced.

They look gross when cooked, but so does most food.

Serve as a side vegetable or in a hot dog bun with trimmings to your ling.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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