Updated: Nov 17, 2019
These carrots look like beautiful jewels and taste just as wonderful. They are roasted in a hot oven and then drizzled with a delicious dressing. My son Ethan loves vegetables and especially carrots. I know he would devour these. I am sure I have discussed the yays and nays of carrots in our house before on Cranberry Walk. But just in case you missed it... Ethan and I are a big yes, Brad and Steven not so much...at least until now. However, after trying this dish Brad is now a carrot convert. I will have to wait for Steven to come home to see what he thinks. Be sure to give this old standby the attention it deserves and try this recipe. I promise you and your guests will love it and it will look gorgeous on your holiday table.
Ingredients for Holiday Carrots:
serves 6 - 8 with other sides
2 pounds baby carrots with stem
2 tablespoons olive oil
2 tablespoons chopped parsley
zest of 1 lemon
1 clove garlic, minced
4-6 tablespoons extra virgin olive oil
1 tablespoon pine nuts
You will also need a sheet pan or a large disposable pan.
Time - Saving Tip: The dressing can be made a few hours in advance and kept at room temperature.
Let's see what we need.
Now let's make the carrots.
Preheat the oven to 450-degrees. Combine all of the ingredients except for the pine nuts. Once fully incorporated add the nuts. Set aside. This will be fairly thick. Add 4 tablespoons of oil to start. If the parsley wasn't chopped enough the mixture might seem too thick and you might have to add a little more oil. You can add a little more though do not exceed 6 tablespoons in total.
Place the carrots in the pan and toss with the two tablespoons of oil. Season with salt and pepper. Roast for about 35 minutes until the carrots are starting to get brown and are just tender. Remove from the oven and plate. Then drizzle the carrots with the dressing.
It's ready! Doesn't this look great? These carrots are delicious. They go with everything you can imagine especially turkey! You can even bring these to a potluck. Just wrap the dressing separately and pour over the carrots right before dining.