roasted carrots

• total tid: total time 35 minutes

Ingredienser

6 carrots (1 pound), peeled and halved lengthwise

1 tablespoon oil

¼ teaspoon table salt

¼ teaspoon pepper

Vejledning

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots with oil, salt, and pepper and spread in even layer cut sides down on aluminum foil-lined rimmed baking sheet. Roast until tender and cut sides are well browned, 20 to 30 minutes. Season with salt and pepper to taste. Serve. (Carrots can be refrigerated for up to 2 days.)

Notater

kitchen improv

get saucy A bright herb mixture like Chermoula Sauce (page 68) contrasts with the carrot's sweetness nicely.

make it a meal Add roasted carrots to any salad (grain or vegetable based); use them for the base of a veggie sandwich; or serve over Greek yogurt and top with chopped nuts and herbs.

why this recipe works You don't need 20/20 vision to see that carrots are one of the most popular vegetables around. And for good reason-their satisfying crunchiness makes them a great healthful snack on their own. But roasting them intensifies their sweetness and flavor, making them something even more special. (They also last a long time in your fridge, making them a perfect pantry-friendly addition to your meal.) When cooking carrots, texture is paramount. Undercooked carrots are better suited for rabbits; overcooked

carrots are dry and leathery. These roasted carrots are just right— tender, sweet, and well-browned. Serve with Crispy-Skinned Chicken

(page 32) for a classic combination. Leftovers reheat well, and are also great cold on a salad or chopped and tossed into a stir-fry.