Roasted Carrots

The simplicity of this recipe is astounding. Sometimes I roast some carrots just for the heck of it. They are so stinkin' delicious.

What You'll Need:

24 carrots or 2 small bags baby carrots

6 tbsp olive oil

2 1/2 tsp kosher salt

1 tsp fresh ground pepper

4 tbsp minced fresh parsley, optional

How To Make It:

Preheat the oven to 400 degrees. If the carrots are thick, halve them lengthwise. Otherwise, just slice them diagonally in about 1 1/2 inch slices (about baby carrot sized.) Toss the carrots in a bowl with the oil, salt, and pepper. Transfer them to a sheet pan in a single layer and roast in the oven for 20 minutes*, until a little browned and tender. Toss the carrots with the minced parsley, if using, season to taste, and serve.

*If you don't stir the carrots midway through roasting, the bottoms of them may get a little black. Picky eaters (kids) may be bothered by this. The carrots themselves are delicious and I can't imagine anyone not liking them, but if you have a picky eater, you might want to shake the pan or roll the carrots around with a spatula after about ten minutes.