I thought I would share one of my quick, easy and delicious recipes! Though it is already May, the evenings here in Bucks County are still chilly. Perfect for my yummy oven-roasted carrots! They could not be simpler to prepare. Start with raw, whole carrots. Don’t even bother peeling them, but do give them a quick scrub with a vegetable brush.
Chop the carrots into small pieces. For best cooking results, the individual pieces should be as similar in size as possible. That’s why you see the larger sections of carrot sometimes cut in half. Cover a baking sheet with aluminum foil and spray it with cooking spray for fast, easy cleanup. Place carrot pieces on foil and separate. Drizzle olive oil over the carrots, then salt and pepper to taste.
Place in oven at 400 degrees (convection works well if you have it), for about 35-45 minutes. NO need to flip the carrots halfway though. They will caramelize nicely on one side. They are fork tender and delicious!
Remember my cardinal rules of oven roasting: 1.) metal pan with low sides, 2.) spread veggies apart to allow the heat to circulate fully around (if too close together and you get mushy veggies), 3.) high oven temp, and 4.) try to avoid opening the oven door during cooking.