Roasted Carrots

I have recently come to a conclusion: those little bags of baby carrots that are sold at the grocery store really aren't that good.  The larger, whole carrots are much sweeter and have much more flavor.  So, for this recipe I highly recommend that you try using the larger carrots.  Yes, it takes a bit more work because they need to be peeled and cut, but promise me, it's worth it.

I've also recently discovered my new favorite way of cooking vegetables-roasting.  It really seems to bring out the natural flavor of veggies without the need for too many additional seasonings. This recipe for roasted carrots, as simple as it is, seems to really enhance their natural sweetness.  I think it brings carrots up to a whole new level-and the best part is-this recipe is super easy!

Roasted Carrots
8 carrots

2 tablespoons good olive oil

1 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1-2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

If the carrots are really thick, cut them in half lengthwise; if not, leave as is. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Place carrots on a sheet pan in 1 layer and toss them with the olive oil, salt, and pepper. Roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced parsley, season to taste, and serve.

Source: Ina Garten