{"id":2367,"date":"2014-10-12T09:55:36","date_gmt":"2014-10-12T14:55:36","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2367"},"modified":"2014-10-11T19:41:53","modified_gmt":"2014-10-12T00:41:53","slug":"salt-roasted-carrots","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2367","title":{"rendered":"Salt-Roasted Carrots"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2365\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots-300x222.jpg\" alt=\"Salt-Roasted Carrots\" width=\"300\" height=\"222\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots-300x222.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots-768x568.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>You probably want to know if I&#8217;m making these for Thanksgiving dinner. I&#8217;d love to, though the oven will be full of brined free-range turkey from <a title=\"Frigs Natural Meats\" href=\"http:\/\/frigsnaturalmeats.ca\">Frig&#8217;s<\/a> among other things. You can prepare any root vegetable this way and I find they taste better if you don&#8217;t peel them.<\/p>\n<p>You may also be wondering if vegetables cooked in this manner turn out excessively salty. In fact, they don&#8217;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&#8217;d be amazed how sweet radishes become after roasting!<\/p>\n<p><strong>Time: 45 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1 pound medium carrots \u2013 scrubbed and trimmed<\/address>\n<address>1 pound kosher salt<\/address>\n<address>2 tablespoons black peppercorns<\/address>\n<address>2 tablespoons packed fresh rosemary leaves<\/address>\n<address>1 bunch fresh thyme leaves<\/address>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Preheat oven to 350F.<\/p>\n<p>Place the carrots in a roasting pan just big enough to hold them.<\/p>\n<p>Toss together the salt, peppercorns, rosemary and thyme.<\/p>\n<p>Cover the carrots with the salt mixture and bake for thirty minutes.<\/p>\n<p>Remove the carrots from the salt and either peel, shake or rinse off the salt then, serve.<\/p>\n<p><a title=\"Salt-Roasted Carrots\" href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots.pdf\">Get the PDF and nutrition info.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You probably want to know if I&#8217;m making these for Thanksgiving dinner. I&#8217;d love to, though the oven will be full of brined free-range turkey&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/10\/Salt-Roasted-Carrots.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2367"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2367"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2367\/revisions"}],"predecessor-version":[{"id":2370,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2367\/revisions\/2370"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2365"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}