Carrots, the vibrant, nutritious superstars of the produce section, often find themselves relegated to a supporting role in soups and stir-fries. But there's a lesser-known culinary treasure within reach – the baked carrot. This unsung hero isn't just a savory side dish; it's a canvas for bold flavors, a vehicle for comfort, and a beacon of health for the discerning home cook. If you're a home chef or paleo enthusiast looking to elevate your vegetable game, this recipe is for you.
Baked Carrots
Roasting vegetables is an ancient culinary tradition. Early cooks might not have had the benefit of modern ovens, but they knew that the dry heat of a fire would coax sweetness and complexity out of the most basic ingredients, including carrots. Fast forward to modern times, roasting remains a popular cooking method due to its simplicity and the rich, caramelized flavors it produces – and carrots are no exception.
Pairing baked carrots with the right dishes can turn a simple meal into a feast for the senses. Their natural sweetness and robust texture make them an excellent companion to a variety of meals. For a paleo-friendly dinner, consider serving them alongside a Lemon-Garlic Baked Salmon, to create a harmony of flavors that are both refreshing and satisfying. If you're in the mood for something more along the lines of comfort food, a Hearty Beef Stew can be elevated with the addition of caramelized baked carrots, lending a touch of sweetness to rich, meaty flavors.
Ingredients
Serves: 3-4 Prep Time: 15 minutes Cook Time: 25 minutes
- 1 tablespoon cooking fat
- 3 cloves garlic, minced
- Juice and zest of 1 orange
- Handful of chopped fresh parsley leaves
- 1 lb carrots, sliced very thinly
- About ½ cup extra-virgin olive oil or melted fat
- 1 cup chicken stock
- Sea salt and freshly ground black pepper to taste
How to Make Baked Carrots
Preheat your oven to 350 F.
Mix the garlic, orange zest and parsley and chop together until very fine.
Rub the inside of a baking dish with your chosen cooking fat and sprinkle some of the garlic, zest and parsley mixture on the dish.
Line the bottom of the dish with a layer of carrot slices, brush some olive oil or cooking fat on top, season lightly with salt and pepper and sprinkle some more of the garlic, zest and parsley mixture.
Repeat step 4, layering carrot slices until you go out of carrots. Make sure to add some fat, salt and pepper and sprinkle some of the garlic, zest and parsley mixture between each layer.
Top with the orange juice and just enough chicken stock to cover.
Line a piece of wax paper on top of the carrots so the top layer doesn’t dry out.
Place in the hot oven and bake for about 20 to 25 minutes, until the carrots are very tender.
More Creative Side Dish Recipes
If you love creative side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Baked Carrots
Ingredients
- 1 tablespoon cooking fat
- 3 cloves garlic minced
- Juice and zest of 1 orange
- Handful of chopped fresh parsley leaves
- 1 lb carrots sliced very thinly
- About ½ cup extra-virgin olive oil or melted fat
- 1 cup chicken stock
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350 F.
- Mix the garlic, orange zest and parsley and chop together until very fine.3 cloves garlic, Juice and zest of 1 orange, Handful of chopped fresh parsley leaves
- Rub the inside of a baking dish with your chosen cooking fat and sprinkle some of the garlic, zest and parsley mixture on the dish.1 tablespoon cooking fat
- Line the bottom of the dish with a layer of carrot slices, brush some olive oil or cooking fat on top, season lightly with salt and pepper and sprinkle some more of the garlic, zest and parsley mixture.1 lb carrots, About ½ cup extra-virgin olive oil or melted fat, Sea salt and freshly ground black pepper to taste
- Repeat step 4, layering carrot slices until you go out of carrots. Make sure to add some fat, salt and pepper and sprinkle some of the garlic, zest and parsley mixture between each layer.
- Top with the orange juice and just enough chicken stock to cover.1 cup chicken stock
- Line a piece of wax paper on top of the carrots so the top layer doesn’t dry out.
- Place in the hot oven and bake for about 20 to 25 minutes, until the carrots are very tender.
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