I had never made roasted carrots
before, but I needed a veggie to go with dinner, and we had a few bags of
carrots that needed to be used. I decided to try roasted them. Something about
the fall makes me want to roast everything. Who knows why? There were several
things I was not prepared for, 1 they shrink down, 2 they cook pretty quickly I
figured the cooking time was wrong, and 3 they are so sweet and delicious. I
was very impressed with the natural sweetness my husband even asked if I added
sugar to them. They don’t need anything extra they came out perfect!
Ingredients:
- 1lb of carrots
cleaned and peeled
- 2 tablespoons
olive oil
- 1 teaspoons salt
- 1/2 teaspoon
fresh ground black pepper
Directions:
- Preheat the oven to 400 degrees.
- If the carrots are thick, quarter them, if they are thin just leave them whole.
- Then cut them in 1 inch pieces.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a baking pan place the carrots in one layer
- Roast in the oven for 20 minutes, until browned and tender
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