The first time I had a roasted carrot was last month when I made Classic Roast Chicken with Vegetables. Those were the best carrots I’ve ever eaten. And I like carrots. I eat them by the bagfuls raw. Or shredded on salads or steamed soft. But coated in fruity olive oil and lightly seasoned with salt and pepper, they are sensational! This time I cooked them alone on a sheet pan and the result was similar. Exposed to the high heat of the oven they develop a crisp caramel crust, while the inside turns soft and delectable. And they develop such a rich flavor. Roasted is by far the best way to eat a carrot!

Roasted Carrots

INGREDIENTS

12 large carrots, chopped into 1-inch pieces on the diagonal
1-2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. fresh parsley (or dill), chopped

DIRECTIONS

1. Preheat oven to 400 F.

2. In a large bowl, toss carrots with olive oil, salt, and pepper. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Roast in preheated oven for 25-35 minutes, until golden and caramelized on the outside and soft on the inside. Toss with parsley (or dill) before serving.

Serves 4-6.

(Adapted from Food Network)