Like clockwork, whenever a little taste of cooler weather swoops in I immediately get a hankering for a fall like dish. I am not fully ready to go there, but one of my all time faves are roasted carrots. A simple dish that is super versatile. Carrots have such a sweet, natural flavor you don’t have to do too much to them. In fact this recipe is a mere few ingredients.

Since we aren’t ready to put away our grills…you can grill them just as easily roast them.

This carrot dish can be a side to any meal or even a lovely appetizer served with an aioli dipping sauce.

Food, vegetables. Baked carrots on the table

Baked Carrots with S&P

~ 1lb carrots, washed and peeled

~ 1 tablespoon olive oil

~ salt & pepper to liking

Preheat oven or grill to 425 degrees. Place carrots on a baking sheet or large piece of foil (foil if you are going to grill). Drizzle with olive oil and sprinkle with salt & cracked pepper.

Bake for 35-45 minutes, flipping carrots a few times to avoid burning. Carrots are done when you can easily pierce carrot with a fork without it being to mushy. Pull from oven and serve immediately.

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