Butter-roasted carrots.

1-DSC_0393

Remember these guys?

1-DSC_0343 1-DSC_0348

Well, they’re back with a recipe (and more pictures.)

1-DSC_0449

These roasted carrots are so easy. Inexpensive. Quick. They add a lot of color to a plate, making them great for dinner parties. And when roasted in butter, (just a little bit, I swear!) they become guiltlessly addictive.

1-DSC_0388

1-DSC_0325-001

1-DSC_0326-001

1-DSC_0386

Butter-Roasted Carrots

Serves 6 as a side. Adapted from Cooking Light.

1 lb carrots, sliced longways and finger-length (wash well but leave the skin on– it’s where most of the nutrients are and it’s easy)
1 Tablespoon butter
1 teaspoon olive oil (it’s important to use both butter and olive oil; the oil will raise the flash point of butter and prevent it from burning)
2 generous pinches of kosher salt
1 smaller pinch of coarse black pepper

  1. Preheat oven to 425.
  2. Toss carrots with melted butter and olive oil, salt and pepper.
  3. Bake for 15 minutes, or until tips of carrots are crisp and the skin begins to wrinkle.
Advertisements

One thought on “Butter-roasted carrots.

Leave a Reply

Please log in using one of these methods to post your comment:

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