roasted carrots Archives - Life's A Tomato

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Mmmm. Lovely sweet delicious roasted carrots. Roasted carrots on the Char-Broil Big Easy are done in no time at all. Nothing fancy, nothing hard, just great flavor. You might think that your Big Easy is just for poultry or pork, but it’s great for making sides too. These carrots take no time at all, so you can toss them on your Big Easy while your turkey is resting.

Tender. Juicy. And Flavorful.

I like to partially cook my carrots first before putting them on the Big Easy. Cooking raw carrots over high heat can make them dry out a bit. Cooking them just a bit first and then roasting them produces tender, juicy, flavorful carrots every single time. That’s one of the reasons that roasted carrots on the Char-Broil Big Easy are so good!

The same approach can be used with cauliflower and broccoli.

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5 from 1 vote

Roasted Carrots on the Char-Broil Big Easy

Mmmm. Lovely sweet delicious roasted carrots. Nothing fancy, nothing hard, just great flavor.

Course Side

Cuisine American

Keyword Big Easy, carrots, Char-Broil

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 92kcal

Author Mike

Equipment

Ingredients

12 large carrots peeled
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon parsley fresh, chopped

Instructions

Bring an inch of water to a boil in a large skillet or shallow pot.
Add carrots and boil until just tender.
Drain and rinse with cold water.
Fire up your Big Easy.
Transfer the carrots to the Big Easy.
Roast the carrots until golden brown, 5-10 minutes.
Remove carrots to a plate and drizzle with the oil.
Season with salt and pepper.
Serve garnished with the chopped parsley.

Notes

I prefer to pre-cook my carrots before putting them on the Big Easy. You can skip that step and put them directly into the Big Easy if desired. Just add a few minutes to the cooking time to get them tender.

Nutrition

Nutritional values are approximate.

Sale

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.

The Perfect Side Dish

Roasted carrots were the perfect side for our mushroom pork tenderloin with roasted garlic mashed potatoes. And hey, there’s no law that you have to only roast one vegetable at a time. Toss a few beets in there too. Just make sure they are all about the same size.

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Also try my root beer carrots. Root beer makes for an excellent glaze.

Print Pin

5 from 1 vote

Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them

Course Side

Cuisine American

Keyword carrots

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 48kcal

Author Mike

Equipment

Baking Sheet

Ingredients

1 pound carrots
kosher salt
freshly ground black pepper
1 tablespoon thyme fresh, or 1 teaspoon dried
olive oil

Instructions

Preheat oven to 400 F.
Place carrots on a baking sheet.
Drizzle lightly with the oil, rotating the carrots to get them coated.
Sprinkle with salt and pepper and thyme.
Roast in the oven for 20-30 minutes, rotating once, until the carrots just start to soften. You don’t want them to get too soft – a little crunch is good.