{"id":2665,"date":"2022-03-24T16:23:43","date_gmt":"2022-03-24T20:23:43","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2665"},"modified":"2022-03-24T16:23:43","modified_gmt":"2022-03-24T20:23:43","slug":"dont-think-you-have-a-vegetable-to-make-for-dinner-just-roast-carrots","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2665","title":{"rendered":"Don’t Think You Have A Vegetable To Make For Dinner? Just Roast Carrots!"},"content":{"rendered":"
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Roasted carrots<\/span>
Involution bowl by Gwendolyn Yoppolo<\/a><\/span><\/figcaption><\/figure>\n

When this time of year rolls around, I am just about out of ideas when it comes to vegetables. I try to serve 2-3 portions of veggies per meal (one might be salad) but by early spring, I falter. I\u2019ve made all the cabbage and cauliflower and beets I can stand and my vegetable drawer is looking pretty sad. Then I remember carrots<\/a> and I am up and running.<\/span><\/p>\n

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Multicolored carrots can be a fun change<\/span><\/figcaption><\/figure>\n

Roasting carrots became a habit back when I first learned to roast a chicken. You just put them in the pan under and around the bird and they soak up all the flavor of the drippings. You can choose traditional orange carrots or select mixed for a range of color. But carrots<\/a> are delicious roasted on their own with just a bit of oil and a sprinkling of herbs. Use the traditional herbs like thyme and rosemary or try a variation zhuzhed up with cumin and cayenne for a change.\u00a0<\/span><\/span><\/p>\n

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Carrots ready to roast<\/span>
Cumin\/cayenne on left<\/span>
Thyme\/rosemary on right<\/span><\/figcaption><\/figure>\n

Even simple carrots with just oil and salt and pepper taste good roasted. Za\u2019atar, curry powder, cardamom and coriander are all possible substitutions. And if you really like them sweet, add a touch of sugar, honey or maple syrup with the oil. Use what you like and they will taste good to you. A hot oven does all the work\u2014it is almost too easy to even call this a recipe. If you put them in the oven a little over a half an hour before you want to serve your meal, the carrots will be caramelized and yummy when you are ready to eat.\u00a0<\/span><\/span><\/p>\n

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Multicolored roasted carrots<\/span>
Porcelain bowl by Gwendolyn Yoppolo<\/a><\/span><\/figcaption><\/figure>\n

ROAST CARROTS<\/span><\/p>\n