Recipe: Roasted Carrots with Orange
Winter produce can start to feel tired almost as soon as winter fully sets in. But roasted vegetable boredom usually leads me to experimentation and, if I’m lucky, occasional breakthroughs, like these roasted carrots with orange.
Storage carrots — dense and super orange compared to their younger counterparts with leaves still attached — are an affordable winter staple. The sweetness of carrots in a savory recipe can be challenging, so I tossed my carrots with a generous sprinkle of chili powder and orange slivers. Just as with other produce, roasting deepens the flavor of oranges; the rind is at once crispy, buttery, and the good kind of bitter, while the sweet flesh caramelizes into the carrots, transforming a familiar lineup into something unexpected, flavorful, and fun.
The hint of bitterness in a roasted orange rind might not be for everyone; the bitter-averse can toss the carrots with four orange slices instead of little slivers, and fish them out before serving.
medium orange, halved
large carrots, peeled, trimmed, and cut into 1/2-inch by 1-inch chunks
- 2 tablespoons
extra-virgin olive oil
- 3/4 teaspoon
- 1/2 teaspoon
- 2 tablespoons
coarsely chopped fresh parsley leaves
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 425°F.
Cut one of the orange halves into 4 wedges (keep the peel on). Slice the wedges into thin triangles. Place in a medium bowl, add the carrots, olive oil, salt, and chili powder, and toss to combine.
Transfer to a large rimmed baking sheet and spread into an even layer. Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are browned, 20 to 30 minutes more.
Transfer to a serving bowl. Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.