As I have mentioned in previous posts, I was never exposed to much in the way of vegetables when I was growing up. My father was forced to eat them as a child and hated them. He probably didn’t hate the vegetable itself but more likely in the way in which they were cooked, or should I say, overcooked and probably minimal if any seasoning.
Some of the vegetables we did have when I was growing up were, potatoes, peas, corn and carrots, I’ve always loved carrots. Maybe it was the brainwashing that they are good for your eyes and I didn’t want to wear glasses. Whenever there was a party with a veggie platter, I always went for the carrots and dipped them into gobs of ranch dressing.
So I thought, how can I make a roasted side dish with carrots with the wonderful flavor of ranch dressing?
I took all the great herbs and spices used in ranch dressing; chives, garlic, paprika, parsley, tarragon, dill, onion, dry mustard and added a few grindings of sea salt and cracked black pepper then added that two a little olive oil and tossed the carrots to coat. These carrots roast in the oven to get tender then are finished on the stove top to get a little caramelization going on these sweet and flavorful carrots.
- 2 cups baby carrots
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 tsp. dried parsley
- 1/4 tsp. paprika
- 1/4 tsp. dried chives
- 1/4 tsp. dried tarragon
- 1/4 tsp. dried dill
- 1/4 tsp. onion powder
- 1/4 tsp. dry mustard
- 1/2 tsp. sea salt
- 1/4 tsp. cracked black pepper
- fresh parsley for garnish
- Preheat oven to 400 degrees.
- In a large bowl combine all ingredients, toss to coat completely.
- Transfer carrot mixture to large oven proof skillet, preferably cast iron.
- Place in oven and bake 20 to 25 minutes, stirring occasionally until carrots are tender.
- Transfer to stove top and over high heat, stir frequently until carrots begin to caramelize and turn brown, 5 to 10 minutes.
- Garnish with fresh parsley and serve.
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