Roasted Whole Carrots

Fresh carrots are the bomb

Fresh carrots are the bomb

Here is a great way to use up some of the many carrots in the refrigerator after a pretty great harvest from the garden.

Try to use carrots that are all the same size and length to even the cooking time. Use only pure maple syrup for this or anything.

Whole Roast Carrots

  • 1 lb carrots tops trimmed and washed really well skin still on
  • 1/2 lemon
  • 3 tbsp maple syrup
  • 1 tbsp minced ginger

Zest and juice lemon. In a bowl toss everything together and place in one layer in a roasting pan. Roast carrots at 375 degrees until caramelized and  cooked through stirring every so often, about 40 minutes for medium-sized carrots. Serve hot.

Advertisements

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Garden, Recipes, Sides, vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to Roasted Whole Carrots

  1. I love roasted carrots – something special happens to the flavour!

  2. Pingback: Salisbury Steak | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s