Roasted Baby Red Dragon Carrots

Baby Red Dragon carrots from the garden.

 

Whether you're a carrot lover or not, it makes no difference.  You will adore these roasted roots and wish you'd made more!  I am just thankful that this year's carrot crops have been abundant and I will get to have this dish several more more times (including tonight) before I run out of carrots!

 

 

Roasted Red Dragon Carrots with Cream Sauce

(You can use any variety, but I would recommend using young carrots-- actual young carrots, not the "baby carrots" that come in bags for snacking.  Those are just mature carrots that have been ground down. Usually, young carrots are sold in bunches with the greens still attached.)

 

For the carrots:

 

1 or 2 bunches of young carrots

1 Tbs butter

1 tsp olive oil

 

Preheat oven to 425 degrees.  Wash carrots (I don't peel these, just give them a good scrub), then cut in half, lengthwise (I like to leave a little of the greens attached.  They get crispy when roasted and add a wonderful texture and flavor).  Melt the butter and stir in the olive oil.  Put carrots into a bowl and coat with the butter mixture.  Spread the carrots on a baking sheet and sprinkle with salt.  Bake in the oven approximately 20 minutes, or until they can easily be pierced with a knife.  Larger carrots will require a longer baking time. 

 

For the cream sauce:

 

Drippings from the carrots

1/2 to 3/4 cup heavy whipping cream (depending on the amount of carrots you made)

Cayenne pepper to taste

 

Remove carrots from pan and set aside.  Scrape drippings into a skillet and heat over medium-high heat.  When hot, add the heavy whipping cream.  Add a pinch or two of cayenne pepper and cook, stirring constantly, until the cream has thickened slightly.  Pour over carrots and serve.

 

Here is the finished product.  There are never enough!