Steamed Roasted Carrots (delicious)

I am a fan of the carrot. Liking that root veggie does not make me unique…. but preparing it the way I like it moves me towards a much better foodie place. I like my carrots peeled and steamed…. then I place them in my preheated cast iron skillet and drizzle a little olive oil on the carrots and give them some salt and pepper…. then…. a little spritz of grated Parmesan cheese. Ahhhhhhhh….. in the oven they go for a little roasting heat until the toasting begins.

4 -1000 peeled carrots


black ground pepper

1 tsp of olive oil

1 tsp grated Parmesan cheese

Place carrots in a stock pot and add about 1/2 inch water. Turn heat on high and place lid on stock pot

Allow carrots to steam until al dente (semi tender to the fork). Remove carrots from steam when you can pass a fork into them and allow to drain onto plate.

Transfer carrots to an oven safe pan or skillet (I use my cast iron pans)

Drizzle carrots with olive oil

top with salt, pepper and Parmesan cheese

Roast in preheated 350F oven for 20 min- 35 min or until a nice carmelized coating begins to happen on the carrot.

Remove and serve as a side dish with your meal entree.

I really like this technique for my carrots and some tougher type of green beans. This gives you a nice mellow taste to the outside of the carrot and a moist texture to the inside. The inside of the carrot is like a mashed potato…. Ahhhhhhhhh




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