Roasted Carrots
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This method works for broccoli, corn, peppers, onions, mushrooms, brussels, sweet potatoes-- even fresh green beans! Just alter your cook time a little if the vegetables are smaller, like corn.
Ingredients
  • 1lb. Fresh, peeled carrots, cut in half lengthwise, and then cut on the bias in 2-3 inch pieces.
  • Extra Virgin Olive Oil
  • Kosher Salt and Black Pepper
  • (optional, fresh thyme, chopped.)
Method
  1. Preheat oven to 425' F
  2. Line a baking sheet with parchment paper and add a drizzle of olive oil.
  3. Toss the carrots on the baking sheet, add another drizzle of olive oil and toss them with your hands.
  4. Add a pinch of kosher salt and a couple of grinds of black pepper and thyme if using.
  5. Roast for 10 minutes, then toss with a spoon and roast for 7-10 more minutes.
  6. Add a few more minutes at the end until they are beginning to brown in places and are as tender as you like, we prefer no longer crunchy but not too soft.
  7. Taste for additional Salt & Pepper.
Recipe by Happy Go Stuckey at http://happygostuckey.com/roasted-vegetables/