Roasted Carrots

When I was a kid, the only carrots I consumed were tasteless orange lumps floating in soup or stew, or worse, canned carrots mixed with peas — also devoid of taste and texture. As a result, I didn’t care much for carrots at all. But nutritionists are always urging us to eat plenty of colorful vegetables so I was determined to crack the code on how to make them more palatable. Surely I could make them as good TO me as they are FOR me. I discovered two main reasons for my carrot avoidance: Overcooking was problem one. Problem number two: under-seasoning. Cooked just until tender and seasoned with savory herbs, these veggies make a great side dish with a nice piece of fish or chicken. — L. Weal

1 pound carrots, peeled
2 tablespoons olive oil
1 tablespoon herbes de Provence
Kosher salt
Ground black pepper

chef’s knife
measuring spoons
large (5-quart) mixing bowl
quarter (9″ x 13″) sheet pan
aluminum foil

1. Set oven to 400 degrees. Slice carrots in half, lengthwise.
2. Combine all ingredients in bowl. Mix until carrots are well-coated in oil and seasonings.
3. Place carrots on pan in a single layer.
4. Cover loosely with foil and cook until fork-tender–about 25 minutes.

• No herbes de Provence in the pantry? Substitute Italian seasoning or equal parts thyme, rosemary, oregano, and tarragon.
• Thinner carrots with tops intact are sweeter and cook faster than larger, thicker carrots.

45 minutes

2 servings

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