Tuscan Style Roasted Carrots
These delicious carrots can serve as a side or can act as a savory little snack. Look for carrots that are uniform in size and not overly wide, or make sure you trim fatter carrots down to a workable size. The objective is to end up with beautifully tender carrots that have a little bit of a crusty exterior. Wide carrots will take so long to cook to get to the desired tenderness that the outside will likely burn.
The lemon in this recipe helps brighten up the flavor of the carrots nicely, since their tart taste plays nicely against the sweet depth of roasted carrots. Serve this with a drizzle of balsamic glaze, or garnish with fresh parsley, toasted walnuts, or a sprinkling of sea salt.
Prep Time: 20 min.
Cooking Time: 50 min.
Servings: 4-6
Cooking Method: Roasting
Category: Side Dishes, Vegetarian, Vegetables
Cuisine: Mediterranean
Ingredients:
- 1 Tablespoon Tuscany Bread Dipping Seasoning or Mild Tuscany Bread Dipping Seasoning
- 1/2 cup extra virgin olive oil
- 2 pounds peeled and washed carrots
- 4-5 large cloves of garlic, peeled and left whole
- 1 large lemon, cut into 4 slices
- Balsamic glaze, fresh parsley, or toasted walnuts to garnish
Instructions:
- Preheat oven to 400 degrees F.
- Add Tuscany Bread Dipping Seasoning to ½ cup olive oil and set aside. Let this rest for at least 20 minutes.
- Once olive oil mix has rested, toss with carrots and garlic. Place ingredients in a roasting pan. Put lemon slices on top and place in oven.
- Roast for 20 minutes. Flip carrots, garlic, and lemon slices and roast for 20 more minutes or until tender.
- Remove from heat. Let cool for five minutes, then add preferred garnish and serve.
