Ingredients
- 1 ½ pounds carrots, peeled, halved crosswise at a slant
- 2 Tablespoons olive oil
- Table salt and black pepper
Directions
- Adjust oven rack to center position and heat oven to 425 degrees.
- Line large baking sheet with parchment paper or foil.
- In large bowl combine carrots and oil, and add ⅓ teaspoon salt and ¼ teaspoon pepper.
- Mix well to coat all sides of carrots.
- Transfer carrots to baking sheet and arrange in a single layer, avoiding contact with other pieces of carrots as much as possible.
- Roast for approximately 30–35 minutes or until carrots are lightly browned. Adjust seasoning to taste and serve warm.
- Serves 4–6 people.
