Preheat oven to 425°. Peel and clean carrots, trimming all but ½ inch off of the stem. Slice carrots in half lengthwise. Line baking sheet with foil or parchment paper.

Toss carrots in olive oil, salt and pepper. Spread carrots out on a single layer on prepared sheet pan. Roast for 15 minutes, checking every 5 minutes, until carrots are tender and lightly caramelized. Cooking time may vary due to the thickness of the carrots.

Try adding these delicious variations to the basic recipe:

– Before roasting, toss carrots with a mixture of 1 T. pomegranate molasses, 2 t. brown sugar, 2 T. melted butter and 1 t. fresh grated ginger. When carrots are done roasting, sprinkle with chopped fresh mint and parsley. (non-vegan)

– Before roasting, toss carrots with a mixture of 1 T. maple syrup and 2 t. garam masala spice mixture. When carrots are done roasting, sprinkle with grated orange zest and toasted hazelnuts.

– Before roasting, toss carrots with 2 T. balsamic vinegar and 1 T. honey. When carrots are done roasting, sprinkle with a chiffonade of fresh basil. (non-vegan)

Serve roasted carrots warm or room temperature.

Pairs With

Famille Perrin Côtes du Rhone Reserve