Based on Jamie Oliver’s roasted carrot recipe, this is by far the best cooking method for roasting carrots. In previous experiences my carrots would need to roast for about 45-60 minutes to be cooked through, but the outsides would get dry and unappetizing. Jamie’s version involves covering the carrots for the first 30 minutes so that the carrots are able to steam until perfectly cooked through, then cooking for another 10 minutes uncovered to get that lovely roasted color. He is a total genius, and also cute.
My version uses the same technique but with a touch of balsamic vinegar and fresh herbs from the garden. The result, a perfectly cooked and lightly sweetened roasted carrot dish. In all seriousness, there may not be a better way to cook and enjoy carrots. And, it’s sooooo easy.
2 lb carrots
1-2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/2 Tbsp. fresh rosemary leaves, chopped
1/2 Tbsp. fresh thyme leaves
Salt and pepper, to taste
Peel and cut your carrots into 1/2 inch pieces, bias cuts looks the most lovely.
Preheat your oven to 400F. Line a baking sheet with parchment paper.
Toss carrots in a bowl with the olive oil and balsamic vinegar. Spread the coated carrots on to the lined baking sheet. Season with salt and pepper and toss again on the sheet. Sprinkle with fresh chopped rosemary and thyme leaves.
Cover the pan with foil and then bake for 30 minutes.
After the 30 minutes, uncover the pan and toss / turn over the carrots. Bake for another 10 minutes, uncovered.