You probably want to know if I’m making these for Thanksgiving dinner. I’d love to, though the oven will be full of brined free-range turkey from Frig’s among other things. You can prepare any root vegetable this way and I find they taste better if you don’t peel them.
You may also be wondering if vegetables cooked in this manner turn out excessively salty. In fact, they don’t as long as you use big enough vegetables or peel smaller ones after cooking. The carrots in the picture were a little smaller than ideal, thus a tad salty. Give this technique a try with parsnips, beets or even radishes. You’d be amazed how sweet radishes become after roasting!
Time: 45 minutes
Serves: 4
Ingredients:
1 pound medium carrots – scrubbed and trimmed 1 pound kosher salt 2 tablespoons black peppercorns 2 tablespoons packed fresh rosemary leaves 1 bunch fresh thyme leaves
Preparation:
Preheat oven to 350F.
Place the carrots in a roasting pan just big enough to hold them.
Toss together the salt, peppercorns, rosemary and thyme.
Cover the carrots with the salt mixture and bake for thirty minutes.
Remove the carrots from the salt and either peel, shake or rinse off the salt then, serve.