Roasted Carrots

I’ve roasted my share of veggies, cauliflower, green beans, brussels sprouts, and the list goes on and on, but for some reason, it never occurred to me to roast carrots! Boy, have we been missing out. These little gems are so easy and just fabulous. And this coming from me who really is not the carrot’s greatest fan.  I mean I eat the occasional carrot stick and all, but I can’t say I’ve ever loved them.  Roasting, however was a total game changer.

First I cut them into sticks. Then I toss them in a bowl and drizzle with olive oil. I then GENEROUSLY sprinkle with some creole seasoning. I guess you could use any seasoning that you are particularly fond of.

I line them up on a parchment lined cookie sheet and roast at around 400 degrees for 25 or so minutes.

On this night I also roasted asparagus and cauliflower (which I mixed with some sautéed onion and black beans) and served it all on a bed of arugula.

Oh, and here’s one more picture of the three year old’s plate, just because she wanted me to take one of her plate too. Notice the conspicuous absence of arugula and rice replacement. Hey, she’s three, right?

This recipe adapted from:

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