Carrots are versatile vegetables. The sweet, concentrated flavor and soft texture of roasted or sautéed carrots are quite different from the crunch of a slightly bland raw carrot in a salad. While I like carrots raw, roasted or sautéed, I must admit that cooking them seems to intensify their flavor.
Baby carrots, which are really regular carrots cut into smaller pieces at some processing plant, work just as well as full-grown whole carrots in this recipe. If you use adult carrots, cut them into baby-sized pieces.
Roasting and sautéing carrots work equally well. If I’ve already got something in the oven, I’ll use the stovetop, and vice versa. The carrots will cook a little faster on the stovetop.
If you are in the Colorado Springs area, you can shop in person at the Venice Olive Oil, which is located at 5214 N. Nevada Ave, Suite 130, in Colorado Springs. To order online, go to Venice Olive Oil. Boutique olive oil stores can be found in many cities. Check out one in your neck of the woods.
Other recipes using flavored olive oils and balsamic vinegars are available in this blog at Venice Olive Oil Veggies.
Active time: 5 Total time: 10 to 20 minutes
Specialized One-Butt Kitchen Utensils
- To roast carrots in the oven, you’ll need a rimmed baking sheet (about 12.5 x 10 inches)
- Parchment paper or aluminum foil for easier cleanup.
- To sauté carrots on stove top, nothing special is needed (other than a skillet, of course).
- carrots (enough for 2), cut into uniform pieces (see note below)
- Butter Olive Oil, enough to lightly cover asparagus, probably 2 or 3 tablespoons
- 1 tsp thyme (more or less according to taste)
- salt and pepper to taste
Directions for roasting:
Preheat conventional oven to 425 degrees, or convection to 400. Place parchment paper or aluminum foil on rimmed baking sheet for easier cleanup.
If you use whole carrots, peel and cut them into uniform pieces, a couple of inches long, and maybe 1/2-inch thick. If you use baby carrots, give them a quick rinse and they are ready to go.
Place the carrots on a rimmed baking sheet and drizzle with Butter or Tuscan Herb Olive Oil. Add salt and pepper to taste. Toss until carrots are evenly coated with olive oil. Arrange the carrots in a single layer. Cook for 15 to 20 minutes. Shake pan once during cooking.
Directions for sautéing:
If you use whole carrots, peel and cut them into uniform pieces, a couple of inches long, and maybe 1/2 thick. If you use baby carrots, give them a quick rinse and they are ready to go.
Pour olive oil into skillet over medium high heat. Add carrots and stir until lightly coated. Add thyme, salt and pepper to taste. Cook until carrots are lightly browned, stirring occasionally.