Remember these guys?
Well, they’re back with a recipe (and more pictures.)
These roasted carrots are so easy. Inexpensive. Quick. They add a lot of color to a plate, making them great for dinner parties. And when roasted in butter, (just a little bit, I swear!) they become guiltlessly addictive.
Serves 6 as a side. Adapted from Cooking Light.
1 lb carrots, sliced longways and finger-length (wash well but leave the skin on– it’s where most of the nutrients are and it’s easy)
1 Tablespoon butter
1 teaspoon olive oil (it’s important to use both butter and olive oil; the oil will raise the flash point of butter and prevent it from burning)
2 generous pinches of kosher salt
1 smaller pinch of coarse black pepper
- Preheat oven to 425.
- Toss carrots with melted butter and olive oil, salt and pepper.
- Bake for 15 minutes, or until tips of carrots are crisp and the skin begins to wrinkle.