Roasted Sliced Carrots

Using a combination of heirloom carrots, these Roasted Sliced Carrots are not only simple and delicious, but also quite an impressive side dish to serve with any dinner – they’re even special enough for a holiday side! The rule that simple is best certainly applies here because these carrots are prepared with common pantry ingredients only!

You’ve heard me say it before, and I’m sure you’ll hear me say it again – simple is best.  In our home, we love to eat, but we love to eat uncomplicated and non-pretentious food – much like these Roasted Sliced Carrots!  Non-pretentious food?  You’ve never heard of it?  Well, let me explain!

We describe food as being pretentious if it has any one of the following things: any ingredients that we cannot pronounce; any ingredients that we cannot easily find at our favourite grocery stores; has complicated or lengthy, multiple cooking instructions, and; requires the use of a kitchen gadget or tool that we have to find a place to store later on. Any one or any combination of those four things make a dish pretentious, and at Lord Byron’s Kitchen, we don’t have any time for it!  We are down-to-earth people who admire the finer things in life, but actually buy things that are useful and practical.

Now, don’t get me wrong, we do spend some of our hard-earned money on a few name-brand things or higher-end things that we love because of the quality, the texture, or the flavour, etc.  But, we’re not talking major purchases here, folks.  I’m talking brand-name ketchup! 

I think the only things in life that we really splurge on are anything kitchen-related.  We love to purchase items that will last a long time.  And, as a food blogger, I put my appliances and gadgets through the wringer.  Keeping up with the blog requires lots of wear and tear on our kitchen tools. We will spend money on things that keep us comfortable or help us be our better selves.  Like a good mattress!  Or a fuel-efficient vehicle!  But big-ticket items like furniture mostly come from lower-end stores, but that’s because I have the same disease that my mom had. When my mom was still with us and in good health, she suffered from a disease called Buy New Things All The Time Because You Get Sick of Your Old Stuff Disease.  Apparently, it’s hereditary, because I have it too.

I’m easily influenced by pretty things, new things, and have a spontaneous purchasing nature about me.  It’s a joke in our home, but John.e and McKenna tease me constantly about my need for change.  I easily grow tired of things and hand them off to someone else to make room for new.

Bookcases, coffee tables, appliances, decorative items – they all can’t escape my need for change. I don’t think change makes me pretentious.  I think it makes my life more interesting.  I think it makes things look fresh and new.  Like I said in the beginning, we are down to earth.  We love things to be simple and easy not only in life, but in the kitchen and on our plates.  That is why my Roasted Sliced Carrots fit the bill nicely and is featured many times and in many dinners at the Thomas-Ewing household.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Carrots – I’m using colourful heirloom-style carrots, but regular orange carrots work well here too.
• Olive Oil
• Seasonings and Spices – You will need salt, ground black pepper, dried thyme, and dried oregano.
• Fresh Parsley – For colour and garnish.

HOW TO MAKE ROASTED SLICED CARROTS

Preheat your oven to 400 degrees F. Add all ingredients to a large mixing bowl and toss well to coat. Be sure that every single piece of carrot is completely coated. (If you are preparing different carrot colours, toss them and bake them separately and combine them into one serving dish when ready to serve.)

Empty the contents of the bowl onto a half sheet pan/baking sheet. Take the time to stand each piece of carrot on its cut end. Keep them separated, and do not let them touch the sides of the baking sheet. Bake for 20 minutes. Remove from the oven. Flip each piece of carrot over so that the other cut side is facing down. Bake for 20 more minutes. Remove from oven. Garnish and serve.

ROOT VEGETABLES

I absolutely love root vegetables! I would turn down green, leafy vegetables any time for something like turnip, potato, beets, parsnips, carrots, etc. In fact, you can find many of my favourite root vegetable recipes here at Lord Byron’s Kitchen. They’re super versatile and healthy too. If I’m not roasting them as you see here in this recipe, I’m preparing them as a soup, a side, or even a snack! For example, have you ever tried to make your own Vegetable Chips? So good!

When it comes to sides, I’m always in the mood to eat Maple Glazed Squash, Rosemary Roasted Radishes, or Oven Roasted Beets. And, if I’m to recommend soups using root vegetables, it would be a disservice not to mention my all-time favourite soup, which is this Poor Man’s Soup. Oh my, I could eat that every day and never grow tired of it! I have another soup that has both root veggies and lentils. It’s certainly a protein-filled vegetarian soup perfect for colder weather dinners.

FAMILY DINNER OR THANKSGIVING – IT’S ALL GOOD!

I remember back to my childhood when my mom would mostly alwasy boil carrots rather than roast them. She would mash them with salt, pepper, and a little bit of brown sugar. She would plate up her version of mashed veggies using her big ice cream scoop.  Sitting on the plate next to roasted chicken, with a side of Preserved Mustard Pickles, was a perfectly moulded mound of mashed potatoes as well, and a pool of hot chicken gravy.  Oh, I miss my mom’s cooking!

I could go on and on about how delicious these Roasted Sliced Carrots taste and about how good they are for you. But, I don’t think I have to do that.  It’s a simple, rustic, home-style dish that tastes great. It gets vegetables onto the table quickly and easily, costs next to nothing in terms of ingredients, and is loved by one and all.  Perfect for a Thanksgiving or Christmas dinner, but also, a great accompaniment to any cool fall/winter evening family meal!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!