Roasted Carrots
Everyone has carrots around the house. If you are looking for a great way to add some color to your dinner, this is a great veggie side. Its simple to make and the sweet carrots are sure to be a big hit with the kids too. (Adapted from Cooks Illustrated)
  • CourseSide Salad
Ingredients
  • 1-2lbs Carrots
  • 2TBS Extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Adjust oven to middle rack and preheat the oven to 425.
  2. Cut carrots into uniform sized pieces. I like to cut them on the bias into ΒΌ inch thick long rounds. You can also cut them crosswise in half and then into long halves or quarters, depending on how big the carrots are.
  3. Line a large tray with parchment paper and mix the carrots and olive oil directly on the lined sheet tray. Sprinkle with salt and pepper to taste.
  4. Cover with heavy duty tin foil and place in the oven for 15 minutes. (The carrots should be beginning to soften)
  5. Remove foil and cook until the carrots are browned and tender, about 30 minutes.