What you need: measuring spoons/cups, roasting pan, chef’s knife, cutting board
- 1 bag of carrots (approximately 2 lbs)
- 2 tbs olive oil
- 2 tsp salt
Preheat oven to 375˚F. Peel and cut the carrots into large julienne (I use the already peeled baby carrots). Place the olive oil in the roasting pan and heat in the oven for about 5 minutes. Add the carrots and coat them with the oil. Add the salt and place back in the oven for about 45 minutes – 1 hour depending on the size and thickness of the carrots. Test them for fork tenderness.
To Serve: My family enjoys these with most meals, but they work especially well as a veggie for Sunday Roast.