UnBoring Carrots

Carrots? OK.  Oven-roasted Carrots?  Candy Sticks. 

Yep.  The oven roasting brings out the sweetness of the carrots to the forefront and caramelizes their bottoms.  Delicious!!!  I particularly enjoy these carrots when I need the stovetop for other things.   

In brief: cut ‘em up, dress them in olive oil and salt, and roast them on a cookie sheet. 

Enjoy!

Longer directions: 

-wash your carrots well. This eliminates the need for peeling them. 

-cut off the bottoms and the tops.  Check the carrots for gross spots and cut them out. 

-cut your carrots into either sticks or slices.  I usually do sticks, but angled slices look really nice and cook quicker.  Either way, try to keep your carrot pieces roughly the same size.  

-put the carrots in a bowl.  Drizzle with olive oil, and salt well.  Shake/flip.  (You may need to repeat this step if you’re roasting a lot of carrots.)

-pull out a cookie sheet and cover it with either foil or parchment paper.  

-Dump your carrots onto the cookie sheet.  Spread them out evenly, and make sure their flat surface is down. 

-Bake at 350 degrees for 25 minutes.  

-Flip each carrot carefully. They should look a little shriveled.  

-Bake another 10-15 minutes or until you can insert a fork into them (not as easily as a toothpick in a cake).  Pull one out and taste it if you need to. 

-Serve.  The kids will ask why we’re eating candy sticks for dinner all of a sudden.