Whole Roasted Carrots

Whole Roasted Carrots

Whole Roasted Carrots with a dash of olive oil and salt.

 
Roasting carrots whole is a chopping-haters dream come true.  If you have a kiddo interested to get involved, include them in the prep.  Invite them to peel the carrots with a nifty Seki Japan Vegetable Peeler for Kids.   I always recommend getting kids involved with cooking, whether that takes the form of a taste-tester, mixer, or peeler – depending on their age.  Turn on some tunes and make cooking a little party.  
 
 
Serves 6
 
Ingredients:
 
2 Lbs carrots, peeled
2 tablespoon olive oil
pinch of salt
 
Directions:
 
1) Heat oven to 400*F.
 
2) Slice lengthwise any carrots that are bigger/fatter than the average size of your carrots.  You want them all about the same size.  Line a baking sheet with parchment paper (easy clean-up!) and put carrots on sheet.  Add olive oil right over the carrots and toss using your hands. Spread out evenly on the baking sheet.
 
3) Bake for 35-40 minutes, or until a fork will pierce, but still have a little resistance.  Sprinkle with a pinch of salt.
 
4) Serve as is (so delish!) or accessorize with something you love, fresh parsley, thyme, feta, balsamic or za’atar would all work great.
Slice leftovers lengthwise and add to arugula with toasted almonds.