- Food and Cooking»
- Main Dish & Side Dish Recipes»
- Vegetable Main & Side Dish Recipes
Scrumptious Roasted Carrots With Garlic
Have you ever looked at a bunch of carrots and thought to yourself, "well... what can I do with these?"
Some dear friends of mine shared this particular method of roasting carrots with me some time ago... now I'll share it with you. It's an excellent side dish that is quite simple to prepare and cook. And it doesn't take forever... which, in my humble opinion, is the best part.
- 2 lbs fresh carrots, peeled
- 6 to 8 cloves fresh garlic
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- Prepare four sheets of foil... Two sheets should be approximately 18" long, the other two sheets should be approximately 12" long.
- Split peeled carrots into four to six inch lengths, cut in half lengthwise.
- Cut carrots into strips. Carrot strips should be roughly 6" long and (very) roughly 1/4" thick. Take care not to make them excessively long, excessively thin, or excessively thick. Long strips become difficult to wrap, thin strips burn too easily, and thick strips take longer to cook through. This isn't an exact science, though, so don't waste your time with a ruler and caliper to get precise measurements.
- We'll be wrapping two batches of carrots... so either split your carrot strips into two even 1lb batches or simply keep in mind that you'll only use half at a time.
- Place one of the longer sheets of foil on your work surface.
- Place approximately 3/4 lb carrot strips onto the foil sheet. Basically, you'll want to take half your carrots, but leave a handful to the side for a later stage.
- Place half of your garlic onto cutting board and crush with broad side of knife. Do this one or two cloves at a time, taking care not to let the garlic slip out under all the pressure. Also, take care not to cut yourself, please...
- Using a carrot strip, transfer crushed garlic to carrot strips laying on foil. Making the transfer this way will allow you to avoid the sticky garlic "juice" on your fingers which is rather difficult to wash off.
- Drizzle with 1/2 tbsp olive oil, sprinkle with 1/4 tsp salt.
- Top the pile with remaining 1/4 lb carrot strips from the working batch. (Remember that handful that we left to the side just a moment ago?)
- Fold long sides of foil sheet upward to begin wrapping around carrots. Join those sides above the carrot strips and fold over each other to create a seam. Fold seam onto itself until gap between foil and carrots disappears.
- Close side "flaps" of the foil pocket over the carrot strips and seam taking care not to puncture the foil with the carrots. (If you do manage to puncture the foil, don't panic... as long as it isn't a huge tear, you should be able to keep it sealed with the next layer of foil.)
- Place the pocket onto one of the smaller sheets of foil. Roll tightly to create a sturdy seal. Crush open ends toward the pocket to close. Don't fold them - folds come apart - crush them shut.
- Repeat the process for the second batch of carrots.
- Cook according to instructions below.
Cooking in Oven
- Place the two foil pockets onto a baking sheet, leaving a bit of room between the two.
- Bake at 375 degrees F for 35 to 40 minutes.
- Check foil pockets with tongs, they should be soft and a bit squishy when the carrots are done. Cook a few minutes longer if necessary.
Cooking on Gas Barbecue
- Roast the two foil pockets over direct medium/high heat for approximately 30 minutes, turning every 10 minutes.
- Check foil pockets with tongs, they should be soft and somewhat squishy when the carrots are done. Cook a few minutes longer if necessary.
Cooking on Wood or Charcoal Barbecue
- Roast the two foil pockets directly over high fire for approximately 5 to 10 minutes, turning very frequently. You'll hear the oil sizzling inside almost immediately. This initial stage over high heat will allow the carrots to begin searing and caramelizing inside the foil pocket.
- Move to medium heat (where the fire only kisses the grates), cook for an additional 20 minutes, turning every 5 minutes or so.
- Check foil pockets with tongs, they should be soft and a little squishy when the carrots are cooked. Roast for a few minutes longer if necessary.
Grow Your Own Organic Carrots
Serve 'Em While They're Hot
- Cautiously peel apart one pocket at a time, taking care not to burn yourself with the hot foil or the escaping internal steam. I generally start at one of the pocket ends.
- Shake contents into a serving bowl.
- Peel the pocket(s) further to recover any carrot strips that may be stuck to the foil. Don't worry if the outer strips are slightly singed, they still taste quite good.
- Serve while hot for best taste and texture.
|Serving size: 1/4 lb|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Unsaturated fat 2 g|
|Carbohydrates 12 g||4%|
|Sugar 4 g|
|Fiber 4 g||16%|
|Sodium 225 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
If you're going to barbecue, here's a simple suggestion to enhance your meal: cook potatoes. Just wrap them in foil and put them on. The cooking time and process are the same as the carrots... and it's nice to have yet another side dish without turning on the oven.