Roasted Carrots
Ingredients
- 1/2 lb baby carrots (or regular carrots peeled and cut to baby carrot size (about 2" long x 1/2" wide))
- 1/2 T olive oil
- 1/8 t Salt (Table)
Method
Adjust an oven rack to the middle position and heat the oven to 475F. Toss the carrots, oil, and salt in the broiler pan bottom. Spread the carrots in a single layer and rost fo 12 minutes. Shake the pan to toss the carrots. Continue roasting, shaking the pan twice more, until the carrots are browned and tender, about 8 minutes longer. Serve immediately.
Notes
SJ Note 23 Mar 2012: Didn't like this. The carrots burned a bit, but worse they didn't get crisp on the outside at all: they were just mush, and some were mealy. I did quarter the recipe, so you might want to try it in its original measurements (2 pounds carrots, 2T oil, 1/2tsp salt) if you're taken with it; sometimes scaling recipes doesn't work. For us, though, it's not worth faffing with, we'll just try something else.