Roasted carrots

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luvs

Master Chef
Joined
Aug 24, 2004
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Location
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should i leave thier lid on.. also, i'm figuring 400 fer thier roasting, is that 'bout right?
 
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.
 
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!
 
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 :)
 
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!:-p lots of cream & a splash of stock, & also i add green curry paste.
 
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