Roasted Carrots

Roasted carrots are an easy side dish, but too often they go wrong and end up in the dessicated carrots category.  This simple recipe, while a little more time-consuming, makes a sweet, moist, soft roasted carrot.  I use organic carrots because they are sweeter (and healthier).  They are worth the extra cost.

This dish can easily be made vegan by substituting olive oil for the butter.  Be sure to buy plenty of carrots--these go fast!

Roasted Carrots
Adapted from Cooks Illustrated
Serves 4-6

2 lbs organic carrots, washed and peeled
2 tablespoons unsalted butter, melted (or olive oil)
1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 425 degrees.

Split each carrot lengthwise.  Now, cut each length in half being careful to create even sized pieces.

In large bowl, combine the carrots with melted butter (or olive oil), salt, and pepper; toss to coat. Transfer the carrots to a parchment-lined rimmed baking sheet.  Arrange in a single layer.

Cover the baking sheet tightly with another baking sheet of the same size or with foil.  Bake on center rack for  15 minutes.

Remove the covering and continue to cook, stirring after 15 minutes, until carrots are well browned and tender, about 20-25 minutes total.

Season with salt and pepper to taste, and serve.