Carrots Roasted in Olive Oil - Carote Arrosta
Happy to be posting again. We have had major reconstruction going on at the house,which has limited my use of the kitchen. Have been making a lot of roasted vegetables. Carrots are especially good when roasted and starting to caramelize. Hope you enjoy!
Carrots Roasted with Olive Oil - Carote arrosta
5 or 6 medium size carrots
2 tsp. extra virgin olive oil
2 tsp. water
pinch of kosher salt
Cut off the top end of the carrots and the very pointy bottoms. Peel and rinse off the carrots. Slice into ¼ inch slices, or as pictured just leave whole and place into a shallow dish such as a glass pie plate or other oven proof glass or porcelain dish. Drizzle the olive oil and water over the carrots, making sure that they are coated with the oil on all sides. Add a little more oil if necessary to coat. Sprinkle a little salt on the carrots, and place in a preheated 350 degree Fahrenheit oven for 15 to 25 minutes if sliced into 1/4 inch rounds, or an additional 10 to 20 minutes if left whole depending on how thick the carrots are.