Carrots could easily be the bastard child of the vegetable world. I think that needs to change.
Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery.
And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage?
The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached.
I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. They taste so good to snack on when crunchy and raw, and they may be even better nutritionally when cooked.
Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed.
Roasting baby carrots in olive oil, spices and a bright hit of lime juice is the perfect way to get all nutritious, and so delicious too.
Ingredients
1 pound baby carrots with fresh green tops
1 tablespoon olive oil
Juice and fresh grated zest of 1 lime
1 teaspoon agave nectar or honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped
Instructions
- Heat oven to 400 degrees.
- Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
- Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.
These look gorgeous, cant wait to find them at the farmers market and try this recipe out!
Love the flavors you ahve going on here.
I forgot how much I love roasted carrots until I saw your gorgeous photo on Foodgawker! These look beautiful and delicious.
Thanks, Lauren. I’m glad to hear you were enticed by my carrots!
I am so fiending for fresh vegetables! I have a serious case of spring fever going on; I can’t wait to see little bundles of veggies at our Farmer’s Market again. I’ve a couple of those “grand canyon” carrots in my fridge leftover from making soup earlier in the week, I think I’m going to use these flavors to see if I can’t cook them into submission. Thanks for sharing. =)
I just had to come back and tell you what a smashing success these were. I cut my not-as-cute-as-yours carrots into 3-inch slender sticks and roasted them. We had them with salmon fillets simply baked with shallots and lemon on top. (In the same oven, for the last 10 minutes with carrots.) They were perfect together! This is a definite keeper. Loved them!! <3
Jess, Alyce and Lauren – thanks for stopping and your comments – so nice.
Nichole, it makes my day to hear that you made the carrots, and it sounds like you had delicious meal along with the salmon! Thanks for letting me know.
Also, I wanted to add that I found my baby carrots at Whole Foods since the farmer’s market hasn’t started here yet. It’s very possible that your own grocery store will have them, too.
Wow, beautiful carrots! I love the design of your blog! I’ll be back to see what other tasty recipes you come up with!!
I made these for dinner last night for my picky boyfriend who doesn’t really like carrots, and he loved them. Thanks for a great recipe
Nyx, wow!! That is fantastic.
At first, I thought they were crab legs. The color is so vibrant!
Hi there,
i love your blog! I posted your carrots on my foodie page…hopefully you will come join the foodie community and check it out.
C
I love how easy this is, and looks so pretty too! NOw I just need to track sown some smoked paprika!
these look amazing! and I love how you call them “bastard child”
might have to make these soon.
kudos for pointing out that beta carotene needs fat to be taken up by the body!
Oh, wow! These carrots are amazingly gorgeous!
This sounds delicious! I can’t wait to try it. Carrots are one of my favorite foods, but I usually only eat them raw. This will be a great reason to eat them cooked. Thanks for the great recipe!
This sounds delicious! I can’t wait to try it. Carrots are one of my favorite foods, but I usually only eat them raw. This will be a great reason to eat them cooked.
Making tonight! Love love love to roast everything! These favors got me!
Waiting till after the carrots are cooked then adding the lime would work better. Heat breaks down the lime flavor.
This is a fantastic recipe—simple, elegant, and healthy. Thanks!
I have this recipe pinned on Pinterest, and I even have it featured on my site in my “Healthy Eats” section.
These look so appetizing! Cannot wait to make them for my family!
Looks like a wonderful meal, who needs meat for this?
Thanks so much for this recipe! I’m blogging about it on my blog, http://www.modernkitchenmaven.com on Monday and I made sure to include a link back to your blog. Delicious side dish!
Awesome Maureen! I’m glad you liked the carrots. I’ll look for your post. Cheers!
We made these and loved them! A tad sweet, but not too much, plus not too soft. Awesome
Am I crazy? I can’t find the recipe for these wonderful looking roasted carrots. Am hoping to make them for dinner party this Saturday… help?
Hi Jenn. So sorry about that! I just installed a new design for the site and still working on getting all the recipes in the new template. I’ve added the recipe back and now it’s printable! Cheers.
This recipe looks delish…..can’t wait to try it.
This recipe looks delish…..can’t wait to try it.
PS. very nice picture of yourself….very natural.
Fabulous dish! Served it with Vindaloo Mahi Mahi, Mango, Avocado & Red Pepper Salsa and Steamed Green Beans…will make again very soon.