My default for veggies are to steam them. Regular readers will recognize my rants against boiling veggies and cooking the life out of them, but to be honest 95% of the time I simply steam them.
Lately though, roasting has captured my attention. Potatoes…Brussels sprouts….tomatoes – all quite good roasted. I had never roasted carrots, until now.
The roasted flavor with some carrot crisp. Yum!
The recipe below calls for full sized carrots, but I had the baby ones on hand.
I sliced them lengthwise to both expand their surface area for the oil, salt and pepper and to reduce the roasting time.
I roasted them for 15. They probably could have used a few more.
Prep Time: 10 min | Cook Time: 20 min | Servings: 6 servings | Difficulty: Easy
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons…
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