Carrot Roast: A Simple and Satisfying Dish from WW2

This humble carrot roast recipe was born during World War II, a time when ingredients were scarce, and creativity was essential. Simple, nutritious, and packed with earthy flavors, this dish is a tribute to the resilience of home cooks who made the most of what they had.

History of the Recipe

During WW2, rationing limited access to staples like meat and butter. Vegetables like carrots, abundant and versatile, became a lifesaver. Cooks discovered that roasting carrots brought out their natural sweetness, creating a filling and flavorful dish that could stand alone or accompany other wartime meals.

This recipe is an authentic recreation of how households transformed a simple vegetable into a delicious comfort meal.

Equipment You’ll Need

• Baking tray or roasting pan
• Parchment paper or foil
• Mixing bowl (I love this mixing bowl set)
• Knife (Chefs envy this knife set) and chopping board
• Measuring spoons
• Spatula or tongs

Ingredients

• 6 medium carrots (peeled and halved lengthwise)
• 2 tablespoons of dripping (or any available fat like lard, butter, or vegetable oil)
• 1 teaspoon of sugar (optional, to enhance sweetness)
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• ½ teaspoon of dried thyme or rosemary (optional, if available)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line your baking tray with parchment paper or foil for easy cleanup.

Step 2: Prepare the Carrots

Peel and halve the carrots lengthwise. Place them in a mixing bowl.

Step 3: Season the Carrots

Add dripping (or your chosen fat) to the bowl. Sprinkle salt, pepper, and thyme or rosemary, if using. Toss the carrots until evenly coated.

Step 4: Arrange on the Tray

Spread the seasoned carrots on the lined baking tray in a single layer. Make sure they aren’t overlapping for even roasting.

Step 5: Roast the Carrots

Place the tray in the preheated oven and roast for 25–30 minutes. Halfway through, flip the carrots with a spatula or tongs to ensure even caramelization.

Step 6: Check and Serve

Once the carrots are tender and golden brown, remove them from the oven. Serve warm as a side dish or a light main course.

Special Notes

• For a slightly sweet twist, add a drizzle of honey during the last 5 minutes of roasting.
• If dripping isn’t available, any fat can be used. However, dripping gives the dish its authentic wartime flavor.
• Roasting time may vary depending on carrot thickness, so keep an eye on them after 20 minutes.

Nutrition (Per Serving)

• Calories: 120
• Carbs: 10g
• Protein: 1g
• Fat: 8g
• Fiber: 3g
• Sugar: 5g