Growing up, I HATED carrots. I vividly remember staring at those cold lump carrots for hours because I wasn't allowed to leave the table until I cleaned my plate. Don't mistake me, my mother is an excellent cook, but something about those carrots made me cringe. The longer I sat, the more unappetizing they were. Every now and then, I'd try to feed them to our cat- but that didn't work. I would try and hide them under the kitchen rug. That worked, temporarily, until the next day when my mom would vacuum over the mushy mound of carpet only to uncover her daughter's wrongful act.
It really wasn't until a few years ago when I discovered a way to prepare carrots that I not only tolerated, but can't get enough of. Roasting is one of my favorite ways of enjoying many varieties of vegetables. This method of cooking truly allows vegetables to take on an entirely different flavor and texture, for the better.
Try this recipe for roasted carrots. And, I dare you to try a vegetable that you always thought you hated, ROASTED. Do it. I challenge you!
Roasted Carrots with Nutmeg
All you need:
One bunch of carrots, regular or rainbow as pictured here.
Olive oil, cold pressed (about a tablespoon)
Nutmeg (about a teaspoon)
Sea Salt ( 1/2 teaspoon)
Turn your oven to 400 degrees. Julienne (cut into long pieces) the carrots and place onto a baking sheet lined with foil. Drizzle with olive oil. Sprinkle nutmeg and sea salt. Mix together so that carrots are coated in oil and spices like this:
Roast for 45 minutes. That's it!
Tip: For "carrot fries", cut carrot strips into thinner segments and roast for 5-10 minutes longer. Also, try pumpkin pie spice and a touch of brown sugar for a sweet treat!