Before I tell you how naturally sweet and delicious this simple recipe is, I have a confession: I used to hate carrots. Before you judge, let me say that my avoidance was the same reason I didn't want anything to do with iceberg lettuce and that tasteless addition of sliced tomato to the salads of my childhood.
Now, I love to go to the farmer's market in my neighborhood and nab these vibrant beauties. I take a bite of one of the carrots first when they're raw, because sometimes they are so sweet that they don't need the touch of sugar to round out the magical lemon and parsley combo.
My saving grace from becoming a picky eater as an adult was the fact that I would eat anything as a child, even if I didn't like it. In hindsight that was probably also my detriment in life ... but we don't have to go into that deep hole today. Instead, let's enjoy these bright and delicious morsels. And try not to eat them all before it's time to serve.
Oven Roasted Carrots
About 4 servings
15-17 whole medium carrots
1 lemon juice and zest
1 Tablespoon brown sugar
2-3 Tablespoons chopped parsley
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
- Rinse, cut the tops and halve each carrot. Chop the parsley and set aside.
- In a large bowl add all of the carrots, lemon juice and zest, brown sugar, salt, pepper and olive oil. Toss to coat the carrots evenly.
- Line a baking sheet with parchment paper and put all of the carrots on top. Spread them out so no carrots are on top of each other. Roast in the oven at 425° F for 30 minutes, or until some charred spots form.
- Take out of oven and top with the fresh chopped parsley.