On days when I want my apartment to smell the way my kitchen does when my mom cooks — especially on Jewish holidays like Yom Kuppur — I know that all I have to do is break out this insanely simple recipe. While probably too short and too easy to share with you, I’m thinking that maybe some of you have never tried to broil your own vegetables because, when it’s all said and done, the finished product looks like it took a lot more work than it actually did. (And for those of you who can’t or won’t cook, I encourage you to try this out too.)
So here we go: the recipe for a delicious side dish of almost-burnt carrots and a wonderfully warm complement to any fall meal.
Sidebar: I recently interviewed an acupuncturist and alternative healthcare practitioner for work — oddly enough her practice is located just a few blocks from where I stayed for the Philly Half Marathon. Anyway, she says that, according to Chinese Theory, that ‘low energy’ we feel come autumn is actually just our bodies syncing with nature. From rainy mornings to early dusks, fall tends to be a slower, more low-key season than summer, after all.
One of her tricks for managing our bodies and minds during this time of year is to eat more cooked, as opposed to cold, veggies. If that’s the case, then these carrots are a great (and cheap!) way to substitute a side salad at your next dinner party. Plus, for carrot haters everywhere, the taste and consistency turns out to be quite similar to sweet potatoes and yams.
What you need:
A bunch of carrots, either pre-cut and washed or whole
Extra virgin olive oil
A cooking tray
How to make it:
1. Set your oven on broil to between 350 and 400 degrees, depending on its strength.
2. Cover your cooking tray with aluminum foil.
3. If you purchased whole carrots, peel the skin off and then cut each carrot in half. Trust me, they will shrink significantly. If you purchased pre-cut carrots, then all you need to do is toss them onto your pan. The carrots should be spread out evenly to allow for equal broilage (no? not a word?).
4. Lightly coat your carrots with extra virgin olive oil.
5. Sprinkle with kosher salt.
6. Place in the oven (or toaster oven, if you live in a teeny New York City apartment like me; see? this recipe is tresversatile!).
7. Cook for approximately 10 to 15 minutes, or until the carrots begin to turn deliciously burnt. Remove, flip the carrots, and return the tray to the oven (or toaster) for another 10 minutes, or until this other side becomes equally deliciously browned.
8. Remove, and place onto a plate with paper towels to blot off any excess olive oil.
Do you make the switch from raw to cooked veggies when the weather gets cooler?