Serves 2
1 pound whole fresh carrots, cleaned & lightly scraped
2 tablespoons grapeseed or extra virgin olive oil
1/2 teaspoon sea salt
Freshly ground pepper
Optional additions:
Fresh dill
Fresh thyme leaves
Ground oregano
Parsley
Mint
Preheat the oven to 400 degrees. After carrots are cleaned, you may or may not choose to snip the ends of the carrots. Drizzle oil over prepared carrots that are spread out in a single layer on a baking sheet or jelly roll pan that's big enough to fit all of the carrots in a single layer. Sprinkle with salt and pepper (optional). Roast uncovered for 20-30 minutes - depending on thickness of carrots. As soon as the carrots are brown and tender, they are ready.
If you line the pan with foil, clean up will be extra easy. You can add any of the above herbs or even a drizzle of honey or marmalade the last 10 minutes or even sprinkle on after they've roasted. This is such a simple and versatile recipe. I personally like to keep it simple using only the carrots, salt and oil. The sweetness of the carrots comes out and make them absolutely delish! Not only is this a great choice as a veggie to serve with a meal, they are yummy snacks - even served at room temp. They will keep for a couple of days when covered and refrigerated.
This recipe is shared June 13-17, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR,and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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Whole Oven Roasted Carrots
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