Let me start off by saying, I really do not like carrots. I have tried them all different ways growing up and nothing appealed to me. So in an effort to get my kids to eat them, I continued to try different things. This is what I found and my kids not only love them, but I do too. The slow cooking time brings out the natural sweetness. Start with a 5 pound bag of carrots and peel them. After cutting off both tips (throw those out or add them to your compost bin) cut the carrots into large chunks. Put them in a large pan, really polish pottery works best for this because they won’t stick and the oil you will add will allow for even cooking. If you don’t have that, use a 13 x 9 inch pan. Dribble olive oil over them and mix to coat well. The next step is to generously coat with freshly ground black pepper and rock salt if you have it. Regular salt will do if you have to. Slow roast them for 2 hours at 300, and mix them around every 1/2 hour or so. After that boost the temp up to 400 for the last 45 minutes and they should be done. They will shrink in size. These make a great dish to bring to family dinners, no one expects to like carrots but these will go quickly. Enjoy!
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I have the same issue with carrots…I really don’t like them unless they’re just so. I always end up with leftovers in the fridge from stews or soups, and I cringe trying to figure out how to use them up. I’ll give this a shot, it looks wonderful.
This is an awesome recipe-carrots are great! But one caution: the carrots will shrink significantly (by more than half, in my experience), so you need to use at least 3 times the amount of carrots than what you would normally use for regular cooking. Otherwise you’ll run out really quickly, and everyone will be disappointed because that will be the best dish on the table!
That’s a great point to make and I might go back and add that note. The first time I made these that very thing happened and now I make 2 or 3 times what I think we need. Thanks!