Oven Roasted Carrots

Oven Roasted Carrots

Ingredients:

2 lbs. baby carrots (or whole carrots peeled and sliced)

2 Tbsp. Extra Virgin Olive Oil

Kosher or Sea salt to taste

Ground black pepper to taste

Directions:

Preheat the oven to 425 degrees.  I usually give my carrots a rinse and pat dry if they are still wet (you can just use them straight from the bag if you prefer).  Place carrots on a foil-lined baking sheet. Drizzle olive oil over them, then sprinkle on as much salt and pepper to fit your taste.  Give them a toss to make sure all the carrots have a good coating. Roast in a hot oven for about 25-30 minutes (I give it a turn halfway through). I like to sprinkle on some parsley flakes when I take them straight from the oven.

**Another variation is to add a light drizzle of honey plus a Tbsp. of Balsamic vinegar over carrots when done cooking. That kicks the flavor up a notch. It's really tasty so don't knock it til you try it. Here is how it looks done that way:


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