Sunday, April 10, 2011

Roasted Carrots

Roasted carrots... pictured here with couscous and half of a
"salmon garden burger" from Giant Eagle.
This is quite possibly the easiest way to make cooked veggies.  It was the first time I have ever made carrots like this, and I would definitely do it again.

• Carrots (either baby carrots, or carrots cut into 2-inch pieces)
• olive oil
• Salt and pepper

Preheat oven to 450°.  In a rimmed oven safe dish toss carrots with olive oil to coat.  Sprinkle with salt and pepper.  Roast until tender and golden, about 20 minutes, tossing halfway through.

Source: Everyday Food (Martha Stewart) March 2011

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