12fresh carrotswith carrot tops, if possible (3 per person)
1red onionfor flavor, contrast, and color
¼Clight olive oil
salt & pepper to taste
1ozgoat cheeseor crumbly tangy cheese, for garnish
1ozmixed nuts, salad toppers, cranberries for garnish
1tablespoonchopped carrot tops for garnish or fresh parsley for
3 tablespoonSherry Vinaigrette or your favorite roast veggie vinaigrette
Pre-heat your Challenger cast iron, or other heavy-duty sheet tray, and/or baking steel at 400f while you're prepping the carrots.
Rinse and trim carrots. I just scrub mine but feel free to peel them if you'd like to. If you have carrot stems, chop enough for 2 tablespoon to garnish at the end. Save the rest for future pesto or tempura. If you don't have stems, you can use fresh parsley which works just as well. Leave a few inches of the carrot stem on the carrot if desired. (see video)If your carrots are large (more than 1 inch in diameter) slice a few in half vertically.
Slice the red onion. I slice in vertically, then again in half vertically to create inch thick wedges.
Place carrots & onion in the hot cast-iron, being careful with your fingers. Arrange however you prefer but try to keep them in one even layer, allowing a bit of space between each one. If your pan is hot - this will immediately speed up the roasting process to allow for crispy but tender carrots. Ideally, the carrots are all the same size - but mine never are so some are crispier than others.
Drizzle with the olive oil, then S&P
Roast about 20 minutes, but this will depend on the thickness of your carrots. If you left the stems on, keep an eye on those. They'll char, for sure. Cover them with foil if needed.