Carrots, Roasting, Side Dishes, Vegetables

Curb Market Crawl – Big Honkin’ Carrots

I’d love to say I found these at some out of the way produce stand – tucked into the hills like some bountiful Garden of Eden. I didn’t. I don’t think any grower in their right mind would intentionally grow horse-leg carrots. I got these at that meglo-maniacal warehouse food store we all love to hate.

I’m still pouring over recipes for the wedding dinner, and I’ve yet to find that ONE incredible veggie dish. So when I came across the small orange trees, I thought roasted carrots might just be the thing.
Here’s the thing with carrots. Typically, the smaller the tuber, the sweeter the carrot. And adversely, the larger the carrot, the stronger the flavor. So, working with large carrots, we’re combating very heady flavors and not a lot of succulentness.(I know, it’s not a word.)
Pouring through my reference books, most of what I found amped up the sweetness with honey or brown sugar, and jiggered the flavor by augmenting it with spice. Since my clients like the East Indian flavorings, I decided to work with flavors from that region.

Bombay Roasted Carrots
Serves 6 
Ingredients
7 to 8 large Carrots – Tipped and Peeled
1/2 Cup Chutney (Try to use sweeter chutneys like mango or peach)
1/2 Teaspoon Curry Powder
1/2 Teaspoon Ground Coriander Seeds
1/4 Teaspoon Coarse Ground Black Pepper
1/2 Teaspoon Salt
1/4 Cup Cider Vinegar
2 Tablespoons Olive Oil
1 – 9″ x 13″ Pyrex Dish
Peeler
Knife
Small Mixing Bowl
1 Square of Tin Foil

  • Preheat the oven to 400
  • Peel and tip the carrots and place them length-wise into the dish
  • In the small bowl, mix the chutney, vinegar and the spices
  • Pop the bowl into the microwave for 1 minute on high to loosen up the mixture
  • Pour the mix over the carrots
  • Drizzle the oil over the prepared carrots
  • Cover the dish tightly with tin foil and place in the center rack of the oven
  • Bake covered for 45 minutes
  • Remove the foil and set to oven to broil
  • Broil on the center rack for 5 minutes, or until the carrots begin to lightly blister
  • Remove, plate and serve – Reserve a little of the used braising paste and serve a small dab with the carrots

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2 Comments

  1. What a great idea! I always roast carrots, onion, etc. with a chicken or other roast, and sometimes I'll make sweet and sour carrots, but it just never occurred to me to use some other type of glaze for carrots. The chutney mix sounds wonderful! I'll have to try this soon. Thanks!! 🙂

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