1 lb. baby carrots or sliced carrots
1 T. olive oil
1/4 tsp. salt
1/4 tsp. pepper
Toss carrots with olive oil and salt and pepper and place on rimmed baking sheet. Roast at 450°, stirring twice while roasting. Roasting time: 20 minutes or until tender.
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I found this recipe on a blog this morning and failed to write down where I saw it. I apologize profusely to the original poster for not crediting you!
We tried this recipe for dinner tonight (Oct. 1, 2007). They were good, but I found that 35 minutes was definitely too long. We'll try them again, but maybe only 20 minutes next time. Nice simple fall flavor, doesn't overwhelm the taste buds.
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