One of our favorite side dishes is roasted carrots that get tossed with an easy sauce that gives the carrots incredible flavor.
Roasted Carrots with Incredible Flavor
I first tried this recipe after seeing it in a free local food magazine that used to be distributed in my area.
The woman who wrote the magazine was a retired chef and she shared easy and delicious recipe ideas, usually with using local and in season ingredients.
She also shared a monthly meal plan in each issue and this recipe was one of her suggested side dishes.
The first time that I made it, my father-in-law was over for dinner and both he and Mr. SP raved over its flavor.
The Secret Flavor is the Sauce!
The sauce has incredible flavor because it contains anchovies.
Don’t let the word anchovy scare you from trying this dish.
Anchovies melt into a smooth paste that disappears into a sauce but imparts a flavor like no other. I learned this from watching Martha Stewart long ago and trying her Pasta Puttanesca after watching her make it on tv.
How to Make Roasted Carrots
The easiest way to make this recipe is with a large bag of baby carrots.
Another option is to use 1 1/2 pounds of carrots and slice them either into round slices or french fry shaped pieces.
Toss the carrots with a tablespoon of extra virgin olive oil and salt to taste. (I use 1 tsp.)
Roast for 20 to 25 minutes.
Make the Sauce
While the carrots roast, make the sauce.
Combine the contents of the anchovy tin with chopped garlic in a small saucepan.
Heat on low until the anchovies melt into a smooth sauce.
Use a simmer flame if you have a gas stove or a very low heat with an electric stove.
Combine Carrots and Sauce
Stir the anchovy mixture into the roasted carrots along with chopped parsley.
We really love this dish. I hope you’ll consider giving it a try!
Health Benefits of Carrots
Eating healthy is what we should all strive to do and carrots are especially good for you.
- They are a good source of fiber.
- They rank low on the glycemic index which is beneficial for people with diabeties.
- Carrots are rich in beta carotene, which your body converts into Vitamin A. Vitamin A promotes good vision and is important for growth, development, and immune function.
- Carrots contain biotin which plays an important role in fat and protein metabolism.
- Carrots contain Vitamin K1, important for blood coagulation and it can promote bone health.
- Carrots contain potassium which is important for blood pressure control.
- Carrots contain Vitamin B6 which is involved in the conversion of food into energy.
Health Benefits of Anchovies
Anchovies also have excellent health benefits.
- Anchovies contain omega-3 fatty acids which reduce inflammation and prevent cardiovascular disease.
- Anchovies contain niacin which can improve cholesterol levels and lower cardiovascular risk.
- Anchovies are rich in vitamin A, the nutrient responsible for helping your body keep your vision strong. Vitamin A is also known to aid in bone growth, cell division, and regulate the immune system.
- Anchovies contain potassium which helps the body with muscle function.
- One serving of anchovies provides 147 mg of calcium.
- Anchovies are rich in selenium, the mineral that plays a key role in metabolism. In addition, selenium is antioxidant-rich so it has been linked to reducing risks of certain types of cancer, like prostate, lung, stomach, and skin.
Now that you’ve read the health benefits of both carrots and anchovies, I hope you are even more inspired to try this tasty side dish.
- 1 1/2 pounds of carrots, sliced or a large bag of baby carrots.
- 1 T extra virgin olive oil
- 2 large cloves of garlic, chopped
- 1 (2 oz) tin of anchovies packed in oil
- Salt to taste
- 1/4 cup fresh parsley, chopped
- Heat oven to 425 degrees.
- Toss carrots with 1 T EVOO and salt to taste. Roast for 20 to 25 minutes.
- Combine the contents of the anchovies tin with chopped garlic in a small saucepan and heat on low until the anchovies melt into a smooth sauce. Use a simmer flame if you have a gas stove or a very low heat with an electric stove.
- Stir anchovy mixture into the roasted carrots along with chopped parsley.
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