Tuesday, March 22, 2011

Roasted Carrots


Easy side dish: open one bag of baby carrots, dump on a cookie sheet and roast.

Our grocery store had 1 pound bags of baby carrots on sale a few weeks ago, and I bought more than we could have polished off while snacking. I have been on a huge roasted vegetable kick: green beans, broccoli, cauliflower, brussel sprouts, potatoes, and just about any random veggie hiding in my crisper. It has become my default, go-to preparation technique.

I don't normally like cooked carrots, but roasting enhances their essence, adding a slight sweetness. We ate the whole batch! No leftovers.

Roasted Carrots
1 pound baby carrots, or whole carrots cut into bite-sized pieces
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat your oven to 400 degrees. Put carrots on a cookie sheet that has been sprayed with non-stick cooking spray. Drizzle the carrots with olive oil and sprinkle on seasonings.  Toss with your hands until they are all coated with the seasonings. Spread out in a single layer and slide your pan into the oven. Roast for 20-25 minutes and stir once or twice during cooking process.

Creatively Domestic

Simple Cooking | Easy Cooking

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