Roasted Carrots

This recipe is my version of America’s Test Kitchen’s New Best Recipe roasted carrots.  They actually call for baby carrots in the recipe (yeah, those already-peeled nubs that you buy in a bag), but since we’re using CSA veggies, I just peeled and sliced some of our fresh-from-the-farm carrots instead!


  • 2 pounds carrots, peeled and cut into 1″-2″ lengths
  • 2 tablespoons olive oil
  • ½ teaspoon salt


  1. Adjust an oven rack to the middle position and heat the oven to 475°.  Toss the carrots, oil, and salt in the broiler pan bottom.  Spread the carrots in a single layer and roast for 12 minutes.  Shake the pan to toss the carrots.  Continue roasting, shaking the pan twice more, until the carrots are browned and tender, about 8 minutes longer.  Serve immediately.

The Verdict:

You would really think, with a recipe this simple, that I could get my act together and get some side dishes on the table, right?  You’d think.  Maybe it’s because I only have one oven.  Maybe that’s it.  Maybe if I had two ovens, I could cook multiple things for dinner.  Maybe it’s because I have a firm belief that one-dish meals are the only way to go, regardless of whether they have more than one food group in them.  I don’t know.  Maybe you’ll be reading this blog a year from now and I suddenly will have figured out how to do the whole side-dish thing.  Please don’t hold your breath.  I wouldn’t want you to turn blue.