A light drizzle of oil, sprinkling of salt and pepper, and a short stay in a hot oven will help bring out the natural sweetness of locally grown carrots. When a vegetable is grown locally, picked ripe, and eaten in season, it doesn’t need much fiddling with.
Note- This recipe won’t work well with industrially raised carrots shipped from far away
What you’ll need
carrots, whole, as many as you want
olive oil, extra virgin, (I used an herbed olive oil)
sea salt and pepper to taste
- Preheat oven to 450 degrees. Wash carrots and cut off all but 1/2 inch of the green stems.
- Peel the carrots, tapering thicker necks to an even thickness throughout. This assures more even cooking.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Place on a parchment paper lined cooking tray and pop in the oven for 7-10 minutes. Rotate when carrots are starting to brown on the bottom. Cook for 10 more minutes, or until a knife easily pierces the carrot. Bon Appetit!