Ingredients
The following ingredients have 8 Servings
- 2 pounds (910 g) whole medium sized carrots, (rainbow or plain old orange carrots, peeled, root ends trimmed away)
- 1 1/2 tablespoon extra virgin olive oil
- 2 teaspoons sugar, (optional)
- Kosher salt
Instruction
- Position racks in upper and lower third of oven. Preheat oven to 400°F/200°C. Have ready two rimmed baking sheet pans.
- Trim root ends of carrots and discard. Slice carrots in half if they are extra-thick and place in a bowl. Toss carrots with olive oil and sugar, if using, until evenly coated. Season very lightly with salt and toss again. Scatter in even layers on the two sheet pans, dividing evenly.
- Roast for about 20 minutes, shake the pans and rotate the pans from front to back and top to bottom. Roast for about 15 to 20 minutes more until carrots are crisp tender and beginning to show a little blistering here and there. Carrots are ready to serve hot, warm or at room temperature.
