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.
2 Lbs carrots, peeled
2 tablespoon olive oil
pinch of salt
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.