Easy Roasted Carrots
Recipe Redux – March, 2013: Green with Herb Envy
With the arrival of spring also marks the arrival of new seasonal produce. One of the best finds are fresh herbs. The beauty of using herbs is that, with all the great flavor they contribute, they can often be a delicious, healthy substitute for salt.
Originally I was planning a cold dish for this post, expecting spring to be in the air by now. After all, didn’t the groundhog not see his shadow in February? Apparently, the groundhog needs glasses, for here in New England we are still getting snow this week! So instead I revamped and warmed myself up a bit with some sweet, roasted carrots.
This side dish is great when you don’t have a lot of time on your hands. For extra quick prep, I mix everything in the pan I bake it in (saves me a bowl to wash.) The marjoram and basil taste great with the orange and carrot flavors. Other fresh herbs work great in this too, including chervil (toss in the chervil after carrots bake), thyme and/or chives.
1 cup Carrots, peeled,sliced
1/2 teaspoon Olive oil
1 teaspoon Marjoram, fresh, chopped
1 teaspoon Basil, fresh, chopped
2-3 teaspoons Orange juice
Preheat oven to 350 degrees.
In a small roast pan, add the carrots and olive oil and toss to coat the carrots. Add the marjoram and basil and toss to mix. pour the orange juice over the carrots.
Roast the carrots until cooked, about 15-20 minutes.
Makes 1-2 servings.