Rosemary Roasted Carrots
These roasted carrots utilize the parboiling technique that I talked about in my most recent video (why are a restaurant’s vegetables so much better than homemade ones?). It’s definitely one of my favorite techniques for roasting vegetables.
Ingredients
3 large carrots, cut into sticks
Salt
Black Pepper
30 g olive oil
2 sprigs fresh Rosemary
Instructions
Set a pot of water on medium-high and bring to boil. Add 2 large pinches of salt.
Prep the carrots into large sticks. First, cut in half then into half again, and into carrot sticks.
Add the carrots to the water and cook for 6 to 8 minutes. Turn the broiler on the oven.
Strain off the carrots well and add to a large baking sheet. Add the olive oil, black pepper, and rosemary. Toss everything together until the oil coats all the carrots.
Add to the oven and broil until crisp, about 10 to 15 minutes.
