Don’t let the simplicity of this recipe fool you. Carrots and olive oil; that’s it. But something happens when you roast carrots in the oven for a while. They get so sweet, just a little color from roasting.
I always make these whenever I roast chicken or beef. The oven is running anyway. Might as well take full advantage of it.
1 pound carrots
2 tablespoons olive oil
Peel, then cut carrots on the diagonal so they are about 1/2 inch thick and about 2 inches long. Toss with the oil and roast uncovered in casserole pan 40-50 minutes at 350° until fork tender and edges turn just a little brown.
If you are roasting meat at a higher temperature and want to cook the carrots at the same time, you may need to cover them so they do not get too browned.