Carrots Roasted In Salt
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 carrots 1x
Ingredients
Scale
- 6 clean, uncut Carrots
- 2 Garlic cloves
- 3 whole Star anise
- 1 Bay leaf
- 1/2 teaspoon Peppercorns
- 6 sprigs Thyme
- Kosher Salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- Serve immediately.
