Peppery Sweet Roasted Carrots

My friend Corey grew some funky awesome carrots and decided to share! He showed up at my house with a bowl full of colorful carrots, planted and picked by his own green thumbs. Excitement ensued, as I believed these would be the first homegrown carrots I’d ever cook or eat!

Moreover, I got to marvel at their odd shapes and colors:

One looks like Snuffleupagus. Another, a resting finger.

I could think of nothing better than to simply roast those carrots to a sweet outward crisp and inner softness. But I used a technique inspired by my mother–black pepper and brown sugar–because carrots are both sweet and savory, and the combination is surprisingly perfect!


Peppery Sweet Roasted Carrots
a technique

Leave the smaller ones out until about midway through baking--even doneness for all!

Carrots
vegetable oil
butter or margarine
1/2 cup water
brown sugar
coarse ground black pepper
salt

Pour a couple tablespoons vegetable oil into a baking dish. Cut carrots into similar sizes, place them in the oil and coat them. Pour water over the carrots, then sprinkle them generously with coarse ground black pepper. Cut a couple tablespoons butter or margarine into chunks and scatter over carrots. Sprinkle a couple tablespoons brown sugar over carrots, then add a dash of salt to taste. Roast carrots at 350 degrees for 1 1/2 to 2 hours, until fork tender.

Thanks again, Corey!! I look forward to seeing what else your garden grows!

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4 thoughts on “Peppery Sweet Roasted Carrots

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