|Roasted carrots... pictured here with couscous and half of a |
"salmon garden burger" from Giant Eagle.
• 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