Rustic Roasted Carrots
The GRANNUS Team
Roasted root vegetables are a staple of simple but flavorful eating. These roasted carrots are a great introduction into this cooking method and pair well with poultry or seafood.
Ingredients
- 1 ½ pounds fresh carrots
- 2-3 Tbsp extra virgin olive oil
- Salt & pepper to taste
Tools
- Chef’s knife
- Cutting board
- Vegetable peeler
- Baking sheet
Prep:
- Heat oven to 425° (400° if using convection)
- Wash carrots
- Peel carrots using the peeler, lightly rinse
- Cut off the tip and stem of each carrot, discard
- Cut carrots into chunks 1 ½ – 2’ in length
- Halve any thicker sections so that pieces are similar in size
Directions:
- Add carrots to the baking sheet
- Drizzle olive oil over all carrots, toss gently with hands to ensure all pieces are covered
- Dust with salt & pepper
- Bake for 20-25 minutes; carrots should be tender when pricked with a fork
- Serve and enjoy!
