Roasted Carrots
If you haven’t noticed, my favorite way to prepare veggies is to roast ‘em off in the oven. I love how roasting concentrates and intensifies flavors. Plus, you don’t really need to babysit the vegetables as they cook in the oven, and – best of all – prep time and clean-up are minimal.
Nutrition Facts
Ingredients
Instructions
Wash, peel, and chop your carrots lengthwise. I try to make them uniform and not too small or thin otherwise they'll burn too quickly.
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Continue Reading at Nomnompaleo →Chef's Notes
NotesIf you wanna get all fancy, you can toss some minced garlic and microplaned ginger to the tray when you take it out of the oven. The residual heat takes the bite out of the ginger and garlic. After I plate the carrots, I like to add a splash of vinegar (e.g. Trader Joe’s Orange Muscat Champagne vinegar or aged balsamic).
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