Will it Roast? - Carrots

It's time again to visit our veggie friends in the every popular series - Will It Roast? [Are you hearing the background music to some sort of variety show in your head right now? Because it is playing in mine.]

Today's veggie competitor is CARROTS!

Eating carrots raw is always good. What is better than a crunchy carrot? I try to have some in the fridge peeled, cut up and ready to munch at all times here on the Farm. They are a budget friendly, healthy snack. Young'un - "I'm hungry!" Me - "Grab some carrots.

We go through pounds of carrots each week around here, yet you will rarely find any of those "baby" carrots in our fridge. There are a few reasons for this. First, they seem pretty hit or miss to me on flavor while the big ones taste great all the time. Second, it just seems odd - baby carrots. They aren't really babies you know. If you've ever planted carrots and then picked one when it was only a baby, you know baby carrots are only about 1/4 of an inch thick. Nope, the baby carrots in the store are impostors. Third, they are so much more expensive than just peeling and cutting your own. I've read in several places that doing this extra step computes to about a $50.00 per hour wage. Yep, I am pretty sure I can cut some carrots for 50 bucks.

But I digress...

We eat carrots raw, but how about cooking them?  Not one person here on the Farm will eat them boiled. Nope. Not too tasty. The Young'uns will eat steamed carrots - a bit of butter makes them even better. Guess what our favorite way to eat carrots cooked is? [More corny music here.]

Did you guess roasted? You are so smart!

As with the other posts on roasting, let me say Roast Carrots are easy and delicious! The recipe is basically the same, too. (Are you seeing themes here? Veggies + high heat + oil = yumminess.)

Roasted Carrots

Carrots - whatever amount will feed your crew

Olive Oil - a few tablespoons at least

Salt and Pepper

Garlic - crushed or sliced and optional

Peel carrots and cut them into whatever shape floats your boat - rounds or sticks. Just remember that the smaller the pieces, the quicker they'll cook. Cover a rimmed baking sheet with foil (not a necessity, but clean up in much easier). If you are making a ton of carrots, you might want to use two sheets. Spread the carrots on the sheet, drizzle with oil. Salt and pepper to taste. Add the optional garlic now, if you'd like. Give the whole thing a quick stir and slide it in the oven. About 20-30 minute later, depending on the size of your carrots and the amount of crunchy dark parts you like, they'll be ready to devour.

And that's what your eaters will do - devour them!

By the way, you can totally make this with baby carrots. They don't like the high oven temperatures and might cry a bit, but they'll cook up just fine. And if using baby carrots is the deciding factor in whether or not you give Roast Carrots try - by all means - use the babies!