by Jamie
written by Jamie
Hello there and welcome to the most fabulous carrots you have ever met in your entire life. This is not an exaggeration. Truly. My kids absolutely love these and ask for them on a regular basis. They are super simple to prepare, and only require carrots, some cooking spray, a bit of salt and pepper and a tiny pat of butter (which is totally optional, actually!) They are super good without any butter at all. You’ll want to make sure of two things to get the desired result. First, use whole carrots and second, allow them to roast until they are blacked on one or two sides (usually only takes 25-30 minutes in the oven). This black color we usually associate with being “burned” actually is a fabulous natural caramelizing of the carrots. Man, are they good!
Healthy and fabulous, my friends. Hope some of you get a chance to try them.
1. Preheat your oven to 420 degrees.
2. Make sure you use whole carrots, they are usually quite a bit cheaper than baby carrots. (Another win!) Grab a 5 pound bag…
…peel them and cut the top and bottom off.
2. You want to make sure that you cut them into slices that are similar. I generally cut them in half…
…and then slice the top half in half lengthwise.
3. Line two large baking sheets with tin foil and spray the pans generously with cooking spray. Place the carrots out evenly over the pans and spray them generously with cooking spray. (No need to use oil).
4. Pop the pans in the oven and roast for about 20 minutes, or until blackened on one side. Give them a stir, spray with cooking spray again and cook for an additional 5 minutes or until the carrots are tender on the inside.
5. Sprinkle with salt and pepper, add a small pat or two of butter, toss and serve.
They are super good reheated as well. I usually make a batch at the beginning of the week so I have some leftovers to pull out for lunch or dinner later on.
Enjoy!
Backened Carrots (The Best Carrot Recipe Ever)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6-8 servings
Ingredients
1 (5 pound bag) large carrots cooking spray salt and pepper butter (optional)
Instructions
1. Preheat oven to 420 degrees. 2. Peel the carrots and cut off the very tip and very end. 3. You want to make sure that you cut them into slices that are similar. I generally cut them in half and then slice the top half in half lengthwise. 4. Line two large baking sheets with tin foil and spray the pans generously with cooking spray. Place the carrots out evenly over the pans and spray them generously with cooking spray. (No need to use oil). 5. Pop the pans in the oven and roast for about 20 minutes, or until blackened on one side. Give them a stir, spray with cooking spray again and cook for an additional 5 minutes or until the carrots are tender on the inside. 6. Sprinkle with salt and pepper, add a small pat or two of butter, toss and serve. They are super good reheated as well. I usually make a batch at the beginning of the week so I have some leftovers to pull out for lunch or dinner later on busy days. Enjoy!
https://jamiecooksitup.net/2019/02/blackened-carrots-the-best-carrot-recipe-ever/
Recipe from www.jamiecooksitup.net
Recipe from Jamie Cooks It Up!
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Jamie
Thanks for dropping by today! I hope you find these recipes to be delicious!
Leave a Comment
7 comments
Erin R. February 25, 2019 - 9:15 am
Oh, I wish that was in my mouth right now. I’m kind of indifferent to veg (I don’t dislike them, they’re just not really on my radar), but these roasted carrots are really calling to me. I like the idea of doing a big batch and then bringing some to work every morning for breakfast. Easy. Thanks!
Reply
Joanie February 25, 2019 - 2:32 pm
These look delicious!I am wondering if the Reynolds non-stick foil could be used instead of spraying the foil within-stick cooking spray. Thank you for your wonderful posts! They always inspire me to bless my family with good , delicious food!
Reply
Jamie March 8, 2019 - 9:32 am
Hi Joanie,
Thanks for your question. I would stick with the cooking spray. It works as a replacement for oil in this recipe.
Best of luck!
~Jamie
Reply
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