Disclaimer: I received a six month free subscription to SaltedTV in exchange for my honest review. All opinions are my own.
I love to cook – and thought I was a pretty good chef – so when I was offered the chance to try the SaltedTV tutorials I was excited. I have to say I have learned a lot – and I mean a lot! These courses are so full of ideas, tips and tricks that the average home cook – even a foodie like me – does not know. The first thing I learned was how to bake carrots in salt. Now you might think yuck – but they looked pretty good on the video and the recipe sounded great so I gave it a try. Oh my, even my husband who is not a vegetable fan loved them. I have altered the recipe a little out of necessity. I need to order online some star anise as it is only available one place locally and is quite expensive there.
I joined SaltedTV back in September – and some of you have seen my social media posts about my experiences. The classes are short and are categorized. The course I have completed is the “From The Ground Up: An Intro To Root Vegetables.” Now the classes do not take this long, I am just limited on time. I am almost done with the “Introduction To Culinary Herbs And Spices.” There are also several other courses in progress. You can easily skip around to take the classes you are interested in. I wanted to earn some certificates so I took classes I did not care about in order to do that. For example, I do not use onions. I do not care for them, but I took the classes anyway and did learn some interesting information that I can pass on as onion is an ingredient in many recipes.
So here is one of the the recipes I have tried – and it has become one of my favorites!
Carrots Roasted In Salt
Cut the leafy tops off the carrots but do not cut into the carrot itself.
Wash and dry the carrots.
Layer the bottom of a baking pan with 1/4 inch kosher salt. I tried sea salt and it works but it turns very brown. Kosher salt is best.
Lay the carrots on top of the salt, gently pressing them into it but be sure the carrots do not touch the bottom of the pan.
Crush the garlic and put it into the pan, add the other spices, sprinkling them around the pan. It is ok if some end up on top of the carrots.
Cover the pan with Saran Wrap, then aluminum foil. Make sure all the Saran Wrap is covered with foil. I initially skipped the Saran Wrap and used just foil. It worked but I do believe the Saran Wrap helps.
Bake in a preheated 350 degree Fahrenheit oven for 30 minutes. Larger carrots may take longer. I choose carrots that are thinner. They are fork tender when they are done. You can also tell by looking at them.
Be careful and use gloves for this part or at least hot pads. Gently remove the carrots from the salt. Use a pasty brush or your gloved fingers to brush any excess salt off. I typically move my carrots to a plate, let them cool for a couple minutes, then brush the salt off. There usually isn’t much.
These do refrigerate well. I love snacking on the extras and my husband takes them to work with him to eat.
I have also tried whole potatoes baked in salt – just using different spices. Both the smaller and the full size potatoes taste great baked like this. You do need to adjust time and temperature. For full size potatoes, bake at 400 degrees for an hour. The smaller potatoes take 30 minutes. You can brush the salt off the potatoes after they bake, brush the skins with olive oil and broil for 5 minutes to create a crispy outer shell. Delicious!