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Roasted Carrots


By Colie's Kitchen (Visit website)



I had never made roasted carrots before, but I needed a veggie to go with dinner, and we had a few bags of carrots that needed to be used. I decided to try roasted them. Something about the fall makes me want to roast everything. Who knows why? There were several things I was not prepared for, one they shrink down, two they cook pretty quickly I figured the cooking time was wrong, and three they are so sweet and delicious. I was very impressed with the natural sweetness my husband even asked if I added sugar to them. They don?t need anything extra they came out perfect!




Ingredients:

1lb of carrots cleaned and peeled
2 tablespoons olive oil 
1 teaspoons salt
1/2 teaspoon fresh ground black pepper
Directions:

Preheat the oven to 400 degrees F.
If the carrots are thick, quarter them, if they are thin just leave them whole. Then cut them in 1 inch pieces. 
Toss them in a bowl with the olive oil, salt, and pepper. 
Transfer to a baking pan place the carrots in one layer
Roast in the oven for 20 minutes, until browned and tender.




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