I don’t think you can ever have a bad tasting roasted veggie. Not one comes to mind that isn’t good roasted. Carrots are no exception. The sugars all seem to be pulled out and caramelized, causing a super sweet flavor, similar to roasted sweet potatoes. I love dipping them in ketchup (I love almost anything in ketchup); that salty/sweet combo is soo good. For those of you that love dipping your sweet potato fries in honey, do this with the carrots! It’s bound to be delicious.
With roasted chicken&apple sausages and onion and roasted worcestershire potatoes!
With a bit of celery and onion!
Roasted Carrots
1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
2 T olive oil
salt, pepper, italian seasonings
1-2 cloves garlic, minced
Toss the carrots in olive oil, garlic and seasonings in a mixing bowl. Place evenly on a sprayed baking sheet and roast for 30-35 minutes at 400ºF, until soft.