Roasted Carrots

Roasted Rainbow Carrots

I love carrots. When I saw rainbow carrots at the grocers I grabbed them. Then I forgot about them. By the time I remembered the carrots were there, I didn’t have any grand plan but I wanted to use them while they were still fresh.  So I decided to roast them. Carrots, because they are sweet, can be paired with almost any herb. But like I said, no grand plan.

Simple is best.  These were so freaking delicious. I want more.  Now.

Servings:  4-6

Time: Prep: 5 minutes Cooking: 25-30 minutes
Hardware: A cutting board and large knife, a large mixing bowl, a cookie sheet, nonstick foil

Ingredients:

• 1 pound carrots
• 3 tablespoons olive oil
• Salt & pepper

1. Pre-heat the oven to 400˚ degrees. Line the cookie sheet with foil.
2. Wash the carrots and cut about ½ inch from the top. Cut them in half length-wise.
3. Toss the carrots in the bowl with the olive oil.
4. Spread the carrots out in a single layer and sprinkle them lightly with salt.  Roast them for 25-30 minutes or until desired tenderness.
5. Taste and adjust the salt.  Top with a few grinds of black pepper.  Serve warm.