Author Notes: A lot of people hate cooked carrots, I imagine because of the bland school lunch variety that has been boiled within an inch of it's life. Fair enough. But I believe this crispy and sweet version would be enough to convert even the most devout hater. Roasted at high heat until they are blistered and tender crisp, the orange peel highlights their sweetness, and the mint brings and element of irresistible freshness. —lisina
pounds large carrots
cup olive oil
tablespoons mint leaves, torn
garlic powder, to taste
salt, to taste
- Preheat oven to convection roast at 400. (Note: My oven is always hotter at roast than bake. I'm not sure why that is, but if you're using a conventional oven, I'd set it to 425 or even 450.)
- Peel the carrots. Cut them lengthwise, then crosswise on the bias in 1 1/2 to 2" sections. Spread them out on a parchment lined baking sheet.
- Use a vegetable peeler to peel strips of zest from the orange. Toss the zest onto the carrots.
- Pour the oil over the carrots, and season generously with salt and garlic powder. It will seem like a lot of oil, but trust me. Toss everything together and put the sheet in the oven.
- Roast for 20 minutes, remove from the oven and toss. The smaller tips of the carrots and the orange peel will be dark, but the larger pieces of carrot will still be pretty firm.
- Return to the oven for another 10 minutes, remove and toss. Return to the oven 10 minutes more. When the carrots come out, they should be blistered and crispy on the outside, and just tender when you bite into them. Toss with mint.
- Carrots can be served immediately, at room temp or cold as a salad.