Monday, March 9, 2009

Roasted Carrots

The picture shows the pan of carrots before roasting - I'll try to remember to take a "roasted" photo the next time I make them.

Cut carrots into 1/4 inch slices. Toss with 1-2 Tablespoons of oil (canola or olive) and spread on a baking sheet. They don't have to be in a single layer, but not too piled up, either.

Sprinkle with coarse salt (or fine if you prefer) and some dried thyme, if you like. They are delicious with or without the thyme.

Roast at 420 degrees for 30-50 minutes, or until tender. Stir after about 20 minutes. They should begin to caramelize around the edges, but not get too crispy and burned.
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