The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.
- Servings: 4
Source: Martha Stewart Living, October 2002
- 8 carrots (about 1 pound)
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. Peel carrots, and toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes. Remove from oven; serve hot.