Roasted Carrots with Garlic
- Servings: 4
Photography: John Kernick
Source: Whole Living, April 2011
- 1 pound medium carrots, peeled and halved lengthwise
- 6 small garlic cloves, skin on
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 lemon, cut into wedges
Heat oven to 425 degrees.
Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oil and season with salt and pepper.
Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.