Rosted Carrots

Name: Rosted Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Appetizers
Ingredients: 2 lb carrots (washed and pealed(you can leave the skin if you prefer)); 2 tablespoon olive oil; 1 tablespoon salt; 1 teaspoon black pepper (adjust to taste); 1/4 cup chopped parsley

Prep10 min

Cook20 min

Total30 min

Servings6

DifficultyEasy

Ingredients

2 lb carrots (washed and pealed(you can leave the skin if you prefer))
2 tablespoon olive oil
1 tablespoon salt
1 teaspoon black pepper (adjust to taste)
1/4 cup chopped parsley

Instructions

1
wash and peel the carrots and if the carrots are big you can cut them in half, personally I like to use the long skinny ones. If you do not prefer to peel them just make sure to wash them really well to get rid of any dirt attached to them.
2
Sprinkle the olive oil, salt and pepper (adjust to taste) give it a good mix
3
Place the carrots on a pan and roast in a pre heated oven at 425F the high temperature is need to caramelize the outside for the best flavour.
4
Once the carrots are tender by poking a fork into them if it goes in easy they are ready. Take out of the oven, serve hot and garnish them with chopped parsley.

Chef's Notes

Fun fact: Roasting carrots brings out their natural sugars, making them taste sweeter—so much so that in medieval Europe, carrots were often used in desserts instead of fruit because sugar was rare and expensive.

Rosted Carrots

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