I found these gorgeous carrots at the market! They really brightened up a Wednesday fish dinner.
I usually don’t peel the carrots I use for roasting, but feel free to do so if you’d prefer.
Roasted Carrots
1 lb. Carrots
3 tablespoon Olive Oil
Salt & Pepper
Preheat oven to 425 degrees.
Wash the carrots then slice the tops and the tips off of each carrot.
Slice the carrots in two horizontally.
Toss with olive oil and sprinkle with salt and pepper to taste. Arrange in a single layer on a sheet pan and place in the oven for 25-30 minutes. Test with the tip of a knife for done-ness after about 15 minutes.
Kathleen Rear 