Roasted carrots
Instructions:
- Position a rack in the lower third of the oven and preheat to 425°F.
- Thoroughly scrub and dry the carrots. (Peel only if necessary.) Trim off all but 1⁄2 inch of the greens, or remove them completely if you prefer. Arrange the carrots in a single layer on a foil-lined rimmed baking sheet. Drizzle with the oil and roll back and forth to coat.
- Roast until the carrots are tender when pierced with a knife, 20 to 40 minutes, depending on the size and freshness of the carrots.
- Remove from the oven and season generously with the salt and pepper. Serve warm or at room temperature.
- Variation: Drizzle the hot carrots with a little honey and finely chopped fresh rosemary, in addition to the salt and pepper, as soon as they come out of the oven.
- What else works? You can add parsnips cut lengthwise into strips that are the same size as the carrots.