Recipe By Edible Perspective
- 6 large carrots
- 2 teaspoons safflower oil, or other high-heat oil
- salt and pepper
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 2 tablespoons chopped basil
- black pepper
- Preheat your oven to 400* F.
- Peel and trim ends from carrots. Chop each carrot into 3-4 inch segments. Quarter the segments. If the ends of one or more of your carrots is very thin you may just want to halve it. Aim for fairly uniform pieces.
- Toss with oil and salt + pepper and spread in an even layer on a baking sheet. Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].
- While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat. Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color. If it starts turning brown right away the pan is too hot. Place the garlic on a doubled over paper towel on top of a plate to drain the oil. Let cool.
- Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper. Let sit in the fridge while carrots finish roasting.
- Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn]. Remove from the oven and serve with ketchup.
- notes: The garlic addition is optional but tasty. Highly recommend at least adding it to the ketchup.