Salt Roasted Carrots (aka the Magic of Salt Preservation)


  • 2 lbs (32 ounces/907g) carrots, washed and greens removed
  • 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


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!)


Recipe Notes

This recipe is vegan and gluten free. Please, brush the salt off the carrots completely! You don't want your carrots to taste like salt. They are already perfectly seasoned. You can use any root vegetable using this method, adjusting the cooking temperature for them. I found cooking for 15 minutes longer than normal worked perfectly. I baked my sweet potatoes at 425 degrees for 1 hour, same method, except I also added in garlic, then made a roasted garlic butter for the potatoes afterwards.

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