Since roasting is my favorite way to prepare vegetables, and since the oven was already on, I decided to go for it. Once I removed the pot roast, I increased the oven to 450 degrees. Then I liberally coated the carrots with extra virgin olive oil, Kosher salt and freshly ground black pepper.
These were fairly small carrots, so I put them in the oven for about 12 minutes, took them out and gave them a toss with a spatula. They still felt fairly hard, so I put them in for another 8. When I brought them out again, I tried one and it was just starting to soften. And that is the texture that UD and I like. If you like them a little softer, roast for 5 more minutes and then give them a try.
A bientot! See you soon.
Sister, these are very pretty, and I wonder if you would consider growing them next year. You had mentioned possibly trying some vegetables, and you've had such success with your Herbs. It would be a fun surprise to pick colorful carrots, and since you like them, you might be more excited to grow these than, say, tomatoes. Just a thought from a small city in Eastern Massachusetts.
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