These Salt Roasted Carrots are a MUST try! The roasted carrots are perfectly seasoned, beautifully caramelised, and taste absolutely divine! So easy, and you can roast more veggies in the salt!
Hey Friends! Guess what? I’m going to need you to buy carrots the very next second that you see them. Then, I want you to buy a ton of salt and make these Salt Roasted Carrots. Why? It’ll change the way you view vegetables.
It’ll highlight that all veggies need are some beautifully pure seasonings to bring out their natural flavour. That carrots can caramelise, be sweet, soft and addictive with this incredibly simple method. P.S. after you try these, you’re going to wonder – “Can I salt roast anything else?! I need it!”.
Yes my friends, yes you can.
I’ve been doing a lot of thinking lately. Like, a lot . The kind of staying-up-late, reflecting-on-life, am-I-going-down-the-right-path kind of thinking. You see, it’s my birthday month. I’m turning 26 next week Wednesday, on the 15th of March.
To some that may seem old, to others that may seem super young. To me, It seems like wait, what?!
When did I become a real adult? How did the years fly by so quickly? What do you mean I’ve almost been married for TWO years?! It’s kind of revolutionary. I’ve always thought of being 25 and still figuring out my life, and then BAM! 26 came out of nowhere.
Fortunately, after two very, very long weeks of soul searching, I’ve not only accepted it, but I’m more than ready. I definitely feel that I’m on the right path of life, and that I’m doing the right thing with my business (aka my baby, my blog). God has been pushing signs directly into my face for the last few days that have definitely convinced me that this is, without a doubt, the best use of my talents.
Speaking of talents, who knew salt could do so much?
Okay, okay. I’ll be honest, I knew salt was much more than a base seasoning. It’s the original preservative, dating back to days way before Netflix’s Chef Table, where I learned all about what salt can do for your veggies other than season it in a sauce pan. What I wasn’t aware was that salt roasting was a thing, and that it transformed your vegetables beyond what words can describe. I don’t want to oversell it, but this is a pretty amazing way of cooking your vegetables. This is coming from someone who absolutely adores maple roasted carrots . Speaking of which, these are almost literally burn proof, so goodbye kitchen stress!
I first heard of Salt Roasted Carrots on Olives for Dinner’s website, on her post about Carrot Lox . P.S., I’m trying this next because I was a HUGE salmon fan, and I’m also a huge food science nerd all over. Anyway, the process of salt roasting, well, anything absolutely amazed me. I did some digging, read up some articles, and decided to give it a try.
The results blew me away. I gobbled down a whole carrot, freshly brushed off, in about 30 seconds.
Let me explain this process a bit. The salt in these salt roasted carrots traps the heat, locks in the moisture of the vegetables, and cooks it perfectly even all at once. It also perfectly seasons the carrots. No, it does not over-salt them. I wouldn’t ever do that to you friends. It does encrust them in a salt cocoon that you just break open. I dusted all the salt off with a pastry brush, and bit in. Perfectly seasoned, soft and delicate carrots are a result. Sweeter than I’ve ever had them, with all its juices perfectly preserved, making the nutritional content the same as well as the flavour.
Even if you don’t do this every single time, I would definitely give this a try. It makes a beautiful presentation, requires NO work, and you can use the salt again! I made salt roasted sweet potatoes after this, and any root vegetable will work. In the words of the Mr. after one bite, “this shouldn’t be legal! OMG.” I don’t remember what else he said, it was said in between other glorious bites. ?
P.S. I used thyme and peppercorns for my seasonings, but you could also add rosemary or your preferred herb seasoning. When I made the salt roasted potatoes, I also added unsmashed garlic cloves, then mashed into a vegan garlic butter over the potatoes. These would also make the ultimate vegan garlic mashed potatoes . Perfection!
If you try these Salt Roasted Carrots, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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Ingredients
Salt Roasted Carrots (aka the Magic of Salt Preservation)
- 2 lbs carrots, washed and greens removed , 32 ounces/907g
- 2.5 lbs salt , 1200g - you could probably use less than this, you just need enough to cover the veggies completely.
Choice of Seasonings:
- peppercorns
- thyme sprigs - I used a lot
- rosemary
- garlic cloves
Instructions
Salt Roasted Carrots (aka the Magic of Salt Preservation)
- Preheat your oven to 425 degrees F/218 degrees C.
- In a casserole dish or any baking dish add 1 cup of salt to cover the bottom of the dish.
- Add in your seasoning choices and mix them in with the salt.
- Add in the carrots, nestling them into the salt so that they do not touch the bottom of the dish and so that they are not touching any other carrots either.
- Pour the remainder of the salt over the carrots, to cover them completely.
- Bake, uncovered, in the oven for 25 minutes.
- Remove and let cool slightly. Pull the carrots out of the salt. There might be a salt shell around them, you can just break it open. Using a pastry brush, or even a dry paper towel, brush of all of the salt off of the carrots.
- You can serve immediately or use them in another dish. I love to serve them on some quinoa with some mushrooms, sautéed greens, cabbage and a dressing (recipe coming Friday!)
- Enjoy!
Notes
Salt Roasted Carrots (aka the Magic of Salt Preservation)
Ingredients
Salt Roasted Carrots (aka the Magic of Salt Preservation)
- 2 lbs carrots, washed and greens removed 32 ounces/907g
- 2.5 lbs salt 1200g - you could probably use less than this, you just need enough to cover the veggies completely.
Choice of Seasonings:
- peppercorns
- thyme sprigs - I used a lot
- rosemary
- garlic cloves
Instructions
Salt Roasted Carrots (aka the Magic of Salt Preservation)
- Preheat your oven to 425 degrees F/218 degrees C.
- In a casserole dish or any baking dish add 1 cup of salt to cover the bottom of the dish.
- Add in your seasoning choices and mix them in with the salt.
- Add in the carrots, nestling them into the salt so that they do not touch the bottom of the dish and so that they are not touching any other carrots either.
- Pour the remainder of the salt over the carrots, to cover them completely.
- Bake, uncovered, in the oven for 25 minutes.
- Remove and let cool slightly. Pull the carrots out of the salt. There might be a salt shell around them, you can just break it open. Using a pastry brush, or even a dry paper towel, brush of all of the salt off of the carrots.
- You can serve immediately or use them in another dish. I love to serve them on some quinoa with some mushrooms, sautéed greens, cabbage and a dressing (recipe coming Friday!)
- Enjoy!
Notes
Nutrition
Salt Roasted Carrots (aka the Magic of Salt Preservation) https://jessicainthekitchen.com/salt-roasted-carrots-salt-roasted-vegetables/ March 8, 2017
Garlic Roasted Asparagus is a must-make staple dish in my house!! They are crunchy and flavourful. Here’s a step-by-step how to guide for roasting asparagus.
Spring is so close I can almost taste it! No wait, I can definitely taste it, especially with these delicious roasted asparagus. These are one of those veggies that don’t need a lot of additional ingredients to bring out their divine flavour. Garlic, sea salt, black pepper and coconut oil are all you need to add to these roasted asparagus. This is to date, one of my favourite side dishes. I make them all the time and they go perfectly well with basically everything. I like to roast them in the oven until they are just roasted, still crunchy, and completely infused with the other ingredients in the mix. You are not going to regret this.
I get so many questions about becoming a vegetarian and transition recipes, and I think this perfectly fits the bill. Personally, I try to eat mainly plant-based, and this is one of these vegetarian recipes that can please absolutely anyone. I was eating these straight out of the oven, piping hot of course, breaking them in half and devouring them. Talk about addictive! The garlic slices are perfect instead of minced garlic because not only will they not burn, everyone can get a nice sliver of garlic with their serving.
So, here’s a step-by-step guide for making roasted asparagus in your oven:
Get your beautiful asparagus.
Break off the very ends of the asparagus. These roots are very tough and not very tasty.
Place your asparagus on a baking sheet, I line mine with a silicone baking mat . Pour your coconut oil over the asparagus, crack some salt and pepper over it, and then rub it all in together. Really get in there, from roots to tip! Then, add the sliced garlic on top.
Place in an oven that has been preheated to 425 degrees F. Now I roasted mine for about 8-10 minutes, but you can go up to 15 minutes depending on how you like your asparagus. Mine were roasted, but still crunchy. The garlic was incredibly fragrant and the flavour was throughout the asparagus.
Let’s get into those kitchens and roast some of these babies up!
If you try this Garlic Roasted Asparagus, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
- 1 pound asparagus , (1 6 ounces / 450g )
- 1 tablespoon coconut oil , or any oil, melted (14g)
- freshly cracked sea salt
- freshly ground black pepper
- 2 cloves garlic , thinly sliced
- squeeze of lime or lemon
Instructions
- Preheat oven to 425°F/220°C. Line a baking sheet with a silicone mat or greased foil.
- Snap off the very woody ends of the asparagus.
- Place your asparagus on baking sheet along with your garlic slices..
- Pour coconut oil over the asparagus and garlic, and crack over freshly cracked sea salt and freshly ground black pepper to taste. Rub these ingredients into the asparagus from roots to the tips to mix them together.
- Place in the oven and roast for about 8-10 minutes for crisp-tender or up to 15 minutes for more softness depending on your preference.
- Remove from oven, squeeze lime or lemon on top and allow to cool for 2 minutes. Serve immediately!
Notes
- Refrigerator : This dish is best enjoyed fresh, but you can store leftover garlic roasted asparagus in an airtight container in the refrigerator for up to 2 days.
- To reheat : Warm the asparagus in the air fryer or oven, or eat it chilled. You can use the microwave, but it’s not as ideal because the texture will be mushier.
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