This delicious side dish, with a nutty-like sweet flavor, is easy to make with a few simple ingredients. Tastes like a dessert. Not too sweet. Pairs well with southern fried cabbage and smoky collard greens.
To make a creative presentation, I like to use whole and chopped carrots.
I started eating carrots about five years ago. Hard to believe I once disliked them. What changed my mind? Maturity and a desire to try new food.
I tasted a roasted carrot because the charred texture looked amazing. Hooked immediately after the first bite! Now, I love fresh or roasted carrots.
A few simple ingredients are required to make this recipe.
Where’s the butter? Good question. I’m sure it will enhance this dish. I omitted for no specific reason. Add a tablespoon of unsalted butter if desired.
I’ve eaten this side dish for breakfast several times. Enjoyed every bite! Please share in comments if you’ve ever had ’em for your breakfast.
Although the charred texture is not for everyone. If desired, bake until tender and remove from oven. Watch closely to prevent a dark crust from forming.
According to WebMD.com,
1. Instead of food, carrots were first used as medicine, for a variety of ailments.
2. Carrots can be traced back roughly 5,000 years through historical documents and paintings. They were thought to be parsnips, a close relative of the carrot.
3. Carrot colors are orange, white, yellow, red, and purple. How cool is that?!
Scrape or peel carrots?
Carrots are delicious peeled or unpeeled. This step really depends on what you’re making.
Although unpeeled carrots are not visually appealing, they taste good.
Raw carrots are popular in fresh salads.
Always wash and scrub carrots to remove dirt. Unpeeled carrots are safe (and delicious) to eat.
Some people don’t like the taste of carrot skin. Common complaints are an unpleasant, bitter taste.