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| Roasted Carrots |
Roasting veggies brings out their natural sugars which makes them super delicious. Carrots are delightful when roasted; I suggest you give them a try.
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| Cut Carrots |
Roasted Carrots
Serves 4
8 large carrots, peeled or scrubbed, cut in half and sliced lengthwise into four quarters
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Preheat oven to 425° F.
Toss carrots with olive oil in a bowl and season with salt and pepper.
Toss carrots with olive oil in a bowl and season with salt and pepper.
Place carrots on a baking sheet lined with foil or parchment paper.
Roast for 10 minutes. Toss and roast 8 to 10 more minutes, or until lightly roasted.
How To Store Carrots
Remove carrot tops to retain their vitamins and moisture.
Wrap in plastic and refrigerate in a crisper.
Do not store with apples, pears or peaches because they will turn carrots bitter. They will last up to two weeks.
Other Veggie Recipes To Try:
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