I honestly can’t fathom why it’s taken me this long to post this recipe. It’s probably the EASIEST one I have on the blog, and one of the easiest recipes you’ll ever have to make, not to mention one of the most delicious savory recipes I have in my arsenal.
I see you’re interested now.
As far as vegetables go, roasting them is THE BEST. And these are THE BEST roasted carrots. ever. When I work with clients as a health coach, they’re always looking for new delicious ways to get more vegetables in their life – whether they actually want to eat more vegetables, or they just think they should. Let’s be honest here – everybody could probably use to eat more vegetables in their diet, with all those vitamins and nutrients that keep our bodies feeling awesome.
As for carrots, they’re packed with vitamin A, K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc. (source) Which basically translates to your cells being in turbo mode for laser eyesight, keeping a strong immune system, and growth and development. No wonder they’re so important for kids. Maybe I should’ve been eating bucketfulls of carrots as a kid and then I wouldn’t be so fun-sized (short). Oh well.
Talk about a nutrient-dense punch. Plus, they’re root vegetables, so when you roast them…they’re really. freaking. delicious. You know how gooey and delicious sweet potatoes get when you bake them? Oh yeah. That’s the same thing that happens to carrots when those babies are roasted up.
It’s a struggle to not eat them straight out of the oven. I like to make a big batch so I have leftovers for the week. And this may sound odd, but they are AMAZING when they’re cold. They’re a great snack to munch on! Just don’t forget the KEY ingredient here: Trader Joe’s Garlic Salt. I’ve added notes to substitute for it, but really, you’re making it so much easier on yourself if you’ve got it. Plus this stuff is the BOMB. And that’s a good thing.
And you know me with my condiments obsession. These are delicious to dip in runny eggs, chimichurri, ketchup, or any of your favorite sauces. How about one of my homemade egg-free mayos I posted this week? The coconut mayo is especially mouthwatering with these.
Okay, okay. Here’s the recipe already.
- 1 - 1.5 lbs whole medium carrots, washed and patted dry
- 2 Tbsp cooking fat: coconut oil, butter, or olive oil are best
- 10 grinds trader joe’s garlic salt* (substitute about about ½ tsp salt + ¼ tsp garlic powder + ¼ tsp onion powder + 1 tsp dried parsley)
- Preheat oven to 375 degrees.
- Wash and dry the carrots - no need to peel or cut them. If they’re GIANT mutant carrots, cut them in half or even in fourths lengthwise.
- In a large mixing bowl, toss the carrots with your melted cooking oil, then spread them on a large baking sheet or cast iron skillet.
- Season with garlic salt on both sides.
- Pop them in the oven and roast for about 45-50 minutes. No need to turn them. They should be completely tender in the middle part of the carrots when they’re finished.