Yield: 4 servings
|1 pounds||Small carrots|
|¼ cup||Olive oil|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Preheat oven to 400 degrees. Peel the carrots and cut into 2-inch pieces on the diagonal. In a large bowl toss the carrots with the oil and season with salt and pepper. Arrange the carrots in a single layer in a roasting pan.
Roast the carrots for 20 minutes. Toss the carrots around in the pan and continue roasting for another 20 to 30 minutes or until carrots are tender and the edges are dark and caramelized. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef Jody Adams of Rialto in Cambridge, MA From the TV FOOD NETWORK - (Show # CL-8907)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jody Adams
Converted by MM_Buster v2.0l.