Roasted Carrots

Roasted Carrots
     
    Roasted Carrots
    Roasted Carrots

    Roasted Carrots

    You have probably noticed by now that I really like to roast things, especially vegetables. This is because I love the way that vegetables taste when they are roasted rather than steamed. I used to shudder when my mother said that we were having glazed carrots. Gross. But then I tried roasted carrots, and cooked carrots no longer sounded unappealing. Delicately browned with a flavor similar to french fries, I find roasted vegetables hard to resist. I think you will, too.

    SERVES 4–6


    2 pounds precut and peeled baby carrots, patted dry with paper towels
    1 tablespoon plus 1 teaspoon olive oil
    ¾ teaspoon salt


    1. Preheat the oven to 400°F.


    2. Place the carrots in a large mixing bowl and toss with the oil and salt.


    3. Arrange the carrots in a single layer on an unlined, rimmed baking sheet. Place the baking sheet in the middle of the preheated oven and roast for 50 minutes or until the carrots are fork-tender, stirring them twice to ensure even cooking. Serve immediately.


    4. Leftovers may be refrigerated in an airtight container for up to three days.