I’ll admit, I don’t expect this post to be a blockbuster — people just don’t generally go searching for new carrot recipes. I probably wouldn’t give it a second glance myself, but that’s unfortunate, because this recipe is astounding. Even carrot haters need to try it just once. It is simple, natural, and delicious!
Years ago, after one of my babies was born, neighbors came calling with casseroles and dinners for my family. I happen to subscribe to the the idea that if I don’t have to cook it, it’s automatically scrumptious. However, that theory was tested when my sweet neighbor, Mildred, showed up with a casserole, salad, and…. a pan of baked carrots. I managed to fake some enthusiasm, but as the door closed behind her, I wondered dubiously if any member of my family would even sample them. I wasn’t going to volunteer for the job. However, since I like to be honest when thanking people for gifts, I thought I’d better take at least a bite so I could tell her how “fresh” they tasted, or some other vague compliment.
Lo and behold, I was shocked to discover they were delicious! I coaxed my husband into trying some, and a few of the kids as well! We finished them off, and I’ve fixed them ever since. When I later confessed the whole incident to Mildred, she just chuckled and said, “You’re not the only person to be afraid of them at first. I get that alot.”
Here are a couple of things I’ve learned since then:
- This won’t work with “baby” carrots (blecch! I can’t stand those things anyway!)
- The natural sugars in the carrot are REALLY enhanced in this dish
- It’s best to make the carrot sticks nice and thin and long
- The carrots taste best when they are allowed to “carmelize”. We like to let them get brown and a little crispy in places.
- You must add the butter and salt (for optimum results). If that bothers you, look elsewhere for your next carrot recipe.
- Give yourself plenty of time. These are best when roasted for at least 90 minutes.
- You can really play with the temperature and cooking time on these. Turn down the temp. to increase the time, and vice versa.
Don’t be put off by the cooking time, by the way. At least with these, you fix ’em and forget ’em. Once they’re in the oven, your work is done! They are just not what you would expect! They are not mushy or bland in any way. I wouldn’t eat them if they were. I feel a little funny calling this a recipe though. It’s really more of a list of instructions. DO give these a try! Just once.
Simple to fix and naturally delicious! Slow roasting makes the carrots sweet and savory, all at once. A surprise taste sensation!
- Yield: 6-8 servings
- Prep: 15 minutes
- Cook: 90 minutes
- Ready In: 1 hour 45 minutes
- 8-10 medium carrots, cut into sticks (don’t use “baby” carrots)
- 1-2 Tbsp. butter
- Place carrots in a thin layer in a 9X13 baking pan
- Sprinkle with salt to taste
- Dot with butter pieces
- Cover and bake in a 375 ° oven for 90 minutes, until brown in places.