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Roasted Carrots

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-On time 10 mins
Total time 45 mins
Yield Makes 6 to 8 servings
You can use bagged baby carrots, but young carrots with tops taste better.

Ingredients

  • 3 pounds small carrots with tops
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Preheat oven to 450°. Peel carrots, if desired. Trim tops to 1 inch.

  2. Toss carrots with oil, salt, and pepper. Place on a 17- x 12-inch jelly-roll pan.

  3. Bake at 450° for 20 minutes, stirring once. Reduce heat to 325°, and bake, stirring occasionally, 15 minutes or until carrots are browned and tender.