Roasting carrots does make them tasty and sweet but if you add a bit more sugar and some spices it will make them over the top delicious!
For a long time I was a carrot hater. When I was growing up my mom would put carrots in a roast and when we eat them they were horrible and mushy. I would always pick the carrots out and refuse to eat them.
Also growing up my mom would buy the TV dinners. Keep in mind this was way before we started using microwaves. These TV dinners were in aluminum pans and you placed them in the oven to cook for a half an hour or so until they were hot.
The ones mom got were usually the chicken with mashed potatoes and the veggie was peas and carrots. Those peas and carrots were horrible. To this day I think that is why I hate peas and carrots. Don't get me wrong. Usually if they are smothered in some sort of sauce like in a pot pie or something I will tolerate them, but peas and carrots on a plate with nothing else? No way! No how!
One time my mom made me sit at the table until I ate all my peas and carrots. One day I sat for two hours. Finally she gave up and let me go to my room and think about the poor starving people in Africa and I was refusing to eat carrots.
I think the problem was they were not cooked right. My mom never roasted any vegetable. At least none that I could remember. I once dated a chef and he roasted some cauliflower. He then roasted some carrots and I was converted. It was a revelation. The roasting process was so good that I began doing it with my vegetables when I was at home. It is such a simple process and adds a ton of flavor.
So gone now are the mushy carrots of my childhood. Now I embrace the idea of roasting and I enjoy my carrots no other way.
Brown Sugar Roasted Carrots
Carrots are fantastic when you roast them. Not only does it make them taste sweeter, it makes them more flavorful.
Ingredients:
5-6 large carrots
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1/2 teaspoon garlic powder
Parsley for garnish (optional)
Directions:
Peace be with you,
Veronica