ROASTED CARROTS
4 servings
Preheat the oven to 425°F.
Toss together on a rimmed baking sheet:
- 1½ pounds slender whole carrots or medium carrots, halved lengthwise
- 1½ tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Spread the carrots into a single layer and roast until golden and tender, 30 to 45 minutes, depending on the thickness. Cut into chunks if desired and serve warm with:
- Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand)
Or simply toss the carrots with: