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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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We love the rainbow of carrots now available at farmers and specialty markets: pink, purple, mauve, cobalt, white, yellow. The brilliant colors beneath green tops add a festive note to this dish, but its still prettyand deliciouswhen made with only orange carrots. Slick with olive oil, they need nothing more than some roasting time to caramelize into tender spears. Ingredients:
3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 500°F with rack in lower third.
2. Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
3. Cooks note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
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