Simple Roasted Carrots

July 27, 2008

Simple Roasted Carrots

Lorraine Glazar

1 bunch carrots

1 tablespoon olive oil

Salt

2 tablespoons finely chopped fresh herbs: chives, dill, parsley, sage, watercress (optional) OR

Cumin to taste

Cut the carrots lengthwise into halves or quarters, according to size, to about the length and width of a French fry! Early spring carrots may be left whole with a bit of green on the end as a handle.

Toss in a bowl with olive oil and place in a single layer on a baking sheet. Roast at 350 degrees until tender and carmelized. Sprinkle lightly with salt and the fresh herbs, if using, or a squirt of citrus juice.

You can also serve these with dip or dressing, such as Aioli (recipe on the TCSA website) or the Cilantro salad dressing from newsletter issue # 78.

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