Carrots taste better when they're not boiled and soaked in one 15c ingredient
Whether you love them or hate them, carrots have firmly cemented their place as one of Ireland's most beloved vegetables - and for good reason. Packed with fibre, vitamin A, antioxidants and range of nutrients, carrots aren't just good for you, they're also affordable and versatile.
Carrots were also recently crowned Ireland's favourite vegetable, according to a nationwide survey. Despite Ireland's reputation for loving the humble spud, a poll by EVOKE and Mash Direct found that carrots topped the list, with 75% of Irish people including them in their top three veg. They even edged out potatoes, which came in at 73%, with broccoli a distant third at 57%.
While many people still boil or steam their carrots, there's a better and tastier way to enjoy them - roasted, Mirror UK reports. According to a food blog by Cookie and Kate, roasting carrots transforms them, giving them rich, caramelised edges and a deeper, sweeter flavour that boiling just can't match.
Plus, it won't cost you much. All it takes is a splash of olive oil - around 15ml - to coat your tray of carrots before roasting. If you're shopping at Dunnes Stores, you can pick up a 250ml bottle of Spanish Extra Virgin Olive Oil for €2.45. That works out at just 15 cent per portion, making it an easy and budget-friendly upgrade for your Sunday roast or midweek dinner.
Ingredients:
Instructions:
Preheat your oven to 200C. Wash and peel the carrots, then pat them dry. Toss with olive oil, salt and pepper until well coated. Roast for 20 to 40 minutes (depending on size), flipping once, until golden on the outside and tender throughout.
These golden beauties are delicious straight from the tray, or served alongside Irish staples like roast chicken, lasagne or even mac and cheese. Dip them in sour cream, tahini or Greek yoghurt for an added twist.
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