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    This summary provides the key details about a roasted carrot recipe in 3 sentences: The document is a recipe for roasted carrots from the New York Times that involves tossing peeled and sliced carrots with olive oil, salt, pepper, thyme and oregano before roasting them for 30-60 minutes until tender. The roasted carrots are then tossed with chopped parsley to offset their sweetness with bitter herb flavors. The recipe serves six and involves simple preparation of peeling, slicing, seasoning and roasting the carrots.

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    This summary provides the key details about a roasted carrot recipe in 3 sentences: The document is a recipe for roasted carrots from the New York Times that involves tossing peeled and sliced carrots with olive oil, salt, pepper, thyme and oregano before roasting them for 30-60 minutes until tender. The roasted carrots are then tossed with chopped parsley to offset their sweetness with bitter herb flavors. The recipe serves six and involves simple preparation of peeling, slicing, seasoning and roasting the carrots.

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    © All Rights Reserved
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    895 views1 page

    Roasted Carrots Recipe - NYT Cooking

    Uploaded by

    Del
    This summary provides the key details about a roasted carrot recipe in 3 sentences: The document is a recipe for roasted carrots from the New York Times that involves tossing peeled and sliced carrots with olive oil, salt, pepper, thyme and oregano before roasting them for 30-60 minutes until tender. The roasted carrots are then tossed with chopped parsley to offset their sweetness with bitter herb flavors. The recipe serves six and involves simple preparation of peeling, slicing, seasoning and roasting the carrots.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Roasted Carrots
    By Martha Rose Shulman

    Y I E L D Serves six

    TIME About 1 hour

    This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and
    I loved the way those bitter herbs offset the sweetness of the carrots.

    INGREDIENTS PREPARATION

    2 pounds carrots, peeled quartered or cut into sixths Step 1


    lengthwise depending on the size, then into 2-inch Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in
    lengths a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and
    3 tablespoons extra virgin olive oil oregano.
    Salt
    Step 2
    freshly ground pepper
    Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30
    1 teaspoon fresh thyme leaves, chopped minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to
    ½ teaspoon oregano the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt
    and pepper. Serve hot, warm or at room temperature.
    3 tablespoons finely chopped flat-leaf parsley

    Tip
    Advance preparation: These will keep for four to five days in the refrigerator.

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