Description
Slow roasting veggies has become one of my favorite ways to eat them. Lower heats and longer times can lead to a soft, melt in your mouth sensation. You could add other root veggies to this as well.
Ingredients
Scale
Ingredients
- 2 pound of rinsed carrots, peeled (1 pound of carrots (6 to 8 medium or 4 large carrots) yields about 1 1/2 cups cooked). I prefer peeled because this gives a bright appearance when cooked verus when skin is on – though either one is fine.
- 5 medium-sized shallots
- 1 tbsp fresh thyme (more if you like the flavor)
- 1 tbsp olive oil or 1/2 cup veggie broth
- 2 tsp lemon juice
- 1 tsp cumin
- salt to taste
Instructions
Instructions
- Peel the carrots. They can be whole or cut into similar-sized pieces.
- Slice shallots thinly with a sharp knife.
- In a small bowl, combine olive oil (or broth), salt, thyme, pepper, and lemon juice.
- Place carrots and shallots on parchment paper in a baking pan. Drizzle olive oil (or broth) mixture over and then mix up. If using the olive oil method, add 1/4 cup water. Take sides of parchment and cover the carrots, folding over. Option B: cook in a covered casserole pan.
- Place into a 325F oven for 60 min or until soft. Can do lower temp for longer time though can be harder to coordinate for big meal. These can be cooked ahead and warmed up.
- Serve warm. Leftovers can be sliced into vegan “lox” as spread on bread.