I have to start out by saying I don’t really like carrots. Roasted carrots, however, are something spectacular. They are great hot or cold and look lovely on a plate.
- 1 pound carrots, preferably with stems, scrubbed and dried, peeled, washed, and dried (I leave unpeeled to retain nutrients)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- Pepper, to taste
- Preheat oven to 400 F.
- For easy cleanup lay a piece of parchment paper on a sheet pan.
- Drizzle the carrots with oil, salt and pepper and toss.
- Arrange on a single layer and roast 20-30 minutes, flipping when browned on one side. Check after 15 minutes.