ROASTED BABY-CUT CARROTS

SERVES 4 to 6

I don’t know why, but we don’t eat cooked carrots as a side dish very often. So, I decided to try roasting them since I love so many other vegetables prepared that way. They are so good and very easy to prepare, especially if you purchase the little baby-cut carrots in the plastic bags in your produce section. This recipe is healthy and delicious. You may add any combination of herbs or spices you prefer.

INGREDIENTS

2 pounds fresh baby-cut carrots

4 large cloves garlic, lightly smashed and peeled

Salt and pepper to taste

1/2 teaspoon dried thyme leaves

1 teaspoon dried marjoram leaves

About 2 tablespoons olive oil

Preheat oven to 425° F. Place carrots on a rimmed baking sheet, large enough to hold carrots in a single layer, covered with foil for easy cleanup. Season with the garlic, salt, pepper, thyme and marjoram. Drizzle with just enough oil to lightly coat. Toss together to combine. Place in oven and roast, stirring once about halfway through, until lightly browned and tender, about 40 minutes. Serve hot or room temperature.

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