Roasted Carrots

Description

In May, my carrot vendor, Matt's, tables are piled to overflowing with bright orange carrots with luscious leafy green tops.  The carrots on his table were slender and rather delicate.  

I asked Matt the best way to enjoy the beautiful carrots and he recommended roasting them.  He said if the carrots were skinny enough, just wash them up good, put them on a roasting sheet, drizzle them with olive oil and sprinkle a little salt on them, pop them into the oven on about 425* for about 20-25 minutes until they begin to brown a little, and that's it!  

I used this exact method, and the carrots were quite yummy--they were still a bit firm and the sweet/salty and concentrated carrot flavor was delicious.

This is by far and away the easiest way to enjoy a bounty of carrots this time of year.   I placed them on a lined baking sheet for ease of clean-up.

If your carrots are larger, go ahead and peel and trim them, and then cut them into approximately the same thickness so they will cook evenly.