Beersamic roasted carrots are a delicious and colorful side to a variety of meat dishes and can easily be enjoyed on their own. Especially if you get smaller, younger carrots (hint: a most favorable ratio of caramelized, malty and slightly tangy outer surface area to inner flesh). More beersamic glaze to enjoy.
Remember (I’m pretty sure that you don’t:) when we made 90 Shilling Lamb Bolognese meat sauce with pappardelle for the blog and I roasted beer glazed carrots to ‘garnish’ the dish? Despite Chris’ rightful objection that a pasta dish doesn’t really need a garnish in the form of a roasted vegetable. Yeah, I ignored it. Those roasted carrots were glazed with an amber ale, garlic and brown sugar reduction which I love to use with roasted beets.
Beersamic glaze has a bit more of a tangy character and carrots are very receptive of it. And since I promised several different example of using beersamic in our last post, there is little time to waste. In the case of these beersamic roasted carrots we did not thicken the syrup with a slurry, it is a pure reduction.
Read this post to learn How to Make Beersamic.
Being a huge fan of the produce selection at Trader Joe’s I frequently pick up a bag of their multi-colored smallish carrots. They call them Les Petites Carrots of Many Colors. So poetic, don’t you think? They are the cutest and most colorful looking root vegetables ever.
Did you know that the orange colored carrot which seems to be the most common one today was purposefully cultivated?
The earliest carrots were purple and yellow, later on white and red varieties were recorded and finally the orange one. There is a tale (not entirely factually confirmed) that orange carrots were developed and cultivated in sixteenth century Netherlands in honor of William of the Dutch House of Orange. Most likely though, there were orange mutations of purple carrots that tasted better and they were then purposefully stabilized and cultivated.
You can find multi-colored young carrots at the organic section of many markets. If not, just use regular orange ones and if they are too big slice them lengthwise – in half or in quarters if needed. To achieve the favorable ratio of surface area to inner flesh of course.
Besides that, making beersamic roasted carrots boils down to preparing a beersamic glaze and liberally smothering it over the carrots.
When cooking for our small family I like to use an eight inch iron cast skillet. It almost perfectly accommodates a pound of carrots and any small carrot overlaps are just fine. By the time they are done roasting the carrots get smaller in size and skillet becomes an even better fit.
If preparing this side dish for a larger party a quarter sized sheet pan works beautifully. Brushed with cooking oil, the carrots arranged across, seasoned with salt and pepper and bathed in beersamic. Ready for the oven.
An important note – I have found that roasting time can vary greatly from one carrot variety to another as well as with size. Sometimes when I want to keep the carrots whole instead of cutting them in halves or quarters to ensure they cook through I blanch them first. Blanching for just a couple of minutes gives them a head start to achieving the inside tenderness needed for the perfect beersamic roasted carrots.
- 1 lb multi colored carrots cleaned and ready to cook
- pinch of salt + pinch of pepper
- 1/4 to 1/3 cup of beersamic recipe: https://craftbeering.com/how-to-make-beersamic/
- 1 tbsp cooking oil to grease roasting sheet pan/skillet
- 1-2 sprigs of fresh thyme for garnish
- Preheat the oven to 400 °F.
- Grease your roasting pan sheet/cast iron skillet with cooking oil.
- *Arrange the carrots and season with salt and pepper.
- Brush the beersamic glaze over them, turning them around to make sure all sides are well coated.
- Roast for 20-25 minutes or until soft and beginning to caramelize. (After about 10 minutes you can temporarily pull them our of the oven to apply more beersamic glaze).
- *If you prefer your carrots extra soft on the inside, blanche them prior to roasting. Bring a pot of water to boil and allow the carrots to cook for 3-5 minutes (depending on how thick they are or if you have halved them length-wise). Drain, shock in ice bath (or run under cold water) and proceed with recipe steps.