Roasted carrots

[luvs]

should i leave thier lid on.. also, i'm figuring 400 fer thier roasting, is that 'bout right?

[kitchenelf]

Do not leave the lid on - 400 is about right. Olive oil and kosher salt is what I use and sometimes a drizzle of balsamic, depending on what I'm having with it.

The pan should also have very short sides, which is why I use a cookie sheet most of the time or my jellyroll pan.

[luvs]

thanks, elf. i hurried & took my lid off. i'd olive-oiled them with garlic, salt & pepper, then threw them in a roaster. i'm gonna transfer them to a cookie sheet. they smell delicious!

[jkath]

and if you have leftovers, puree them, add a bit of heavy cream &/or chicken stock & fresh nutmeg and you'll have a lovely soup :)

[bethzaring]

oh, please add some ginger, cinnamon and cumin to the soup, that combo is outstanding.

[simplicity]

Another point of view - I love roasted carrots. Nothing but salt, pepper and butter for me.

[luvs]

Originally Posted by jkath

and if you have leftovers, puree them, add a bit of heavy cream &/or chicken stock & fresh nutmeg and you'll have a lovely soup :)

that's how i make my soup! lots of cream & a splash of stock, & also i add green curry paste.

[luvs]

bethzaring, i'll try your combo. carrots & ginger taste lovely together.