I am crazy for roasted veggies because they’re always delicious. Carrots are one of my favorite roasted vegetables, especially roasting them whole because they are rustic and pretty. Oh, and it’s easier this way. No chopping involved. No melting ghee involved.
Without further ado…
Preheat your oven to 350 degrees F.
Wash your carrots. Do yourself a favor and buy carrots with the green tops on … supposed to be more fresh. And, you should chop off the greens when you get home from the store, before storing them, because they draw water from the carrots, drying them out.
Get out the grass-fed ghee. Do yourself another favor and only buy this brand.
Put a glob in your hand.
Rub some ghee onto each carrot.
If you have leftover ghee on your hands, rub it into your hands or on your legs (if you’re wearing shorts, of course), because it’s a fabulous moisturizer. I heard in India ghee is popular for massages.
Next, add sea salt to them. That’s an action shot below of salt coming down. In my effort to get a good photo of salting, I salted a bit too much.
Roast (bake) the carrots for 25 to 45 minutes. It’s such a broad range because carrots come in different thicknesses. These carrots above took about 25 minutes. If they were thicker I’d have roasted longer (or I would’ve sliced in half lengthwise).
- My Favorite Way to Roast Brussel Sprouts (with carrots. Oh, and onions)
- Recipe: Roasted Kale with Ghee
- Roasted Asparagus w Blood Orange (a strangely hypnotic fruit)
- I Used My Soup-Making Genes From Dad For This Roasted Cauliflower n Carrot Soup Recipe
- Recipe Garam Masala Orange Chicken Paleo Gluten Free