Basic Roasted Carrots

Basic Roasted Carrots
Photo by Scott Phillips

Ingredients

  • Fresh lemon juice (optional)
  • ½ tsp. kosher salt; more to taste
  • 1 to 3 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 1 lb. carrots, peeled

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. If carrots are thick, cut in half crosswise to separate the thick end from the thin end; halve the thick end lengthwise. Cut all the carrot segments crosswise into 1-inch l...

View full recipe at Fine Cooking

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