Cooked carrots have a bit of a bad reputation. Maybe the distaste comes from recollections of a syrupy glazed version at a holiday spread or lukewarm steamed carrots at a dining hall. But there's definitely a better way.
Oven roasted roots, cooked just long enough to caramelize but still retain some crispness, are more concentrated, complex versions of their fresher selves. And did you know that cooked carrots actually contain more bio-available nutrients than raw? Bake carrots with ginger and garlic and you have a delightful, nutritious side dish or base to a soup.
Oven Roasted Roots
1 tablespoon olive oil
2 tablespoons orange juice
1/2 teaspoon salt
10-20 grinds black pepper
1 pound carrots, sliced into approximately equal sized batons or rounds
1 large thumb young ginger, sliced into matchsticks
1 head garlic, cloves halved
1. Heat oven to 400 degrees F.
2. Mix oil and juice in a large bowl.
3. Place root vegetables in the bowl and toss to coat evenly.
4. Spread mix in a single layer on a baking sheet. Sprinkle salt and pepper over top. Bake for 20-25 minutes, stirring once. Remove from oven when the thinnest pieces are browned to your liking. Serve warm.