Roasted Carrots

Servings: 6-8

 

 

Ingredients:

 

18 fingerling heirloom carrots in a variety of colors  

 

1 Tablespoon olive oil

 

¼ teaspoon Kosher salt

 

¼ teaspoon cracked peppercorns

 

 

Garnish:

 

1-2 Tablespoons finely grated Parmesan cheese

 

 

 

Process:

 

Place a sheet of parchment paper on a baking sheet.

 

Preheat oven to 425°F.

 

Clip the greenery from the carrots about half an inch above the top of the carrot.

 

Wash, be certain to thoroughly wash the top of the carrot, and peel carrots.

 

Place the olive oil on a plate and roll each carrot through the oil.

 

Sprinkle all sides of the carrots with salt and cracked peppercorns

 

Place each carrot on the parchment paper.

 

Place the baking sheet of carrots in the oven.

 

Roast for approximately:

 

Little finger size: 8 minutes side 1, 8 minutes side 2

Middle finger size:12 minutes side 1, 12 minutes side 2

Thumb size: 15 minutes side 1, 15 minutes side 2

 

After baking, check the carrots for doneness. This varies with the size of the carrots and the actual temperature of the oven. They should be slightly carmelized and tender crisp. A fork should penetrate the thickest part of the carrot when poked.

 

Plate the carrots on an oblong serving platter.  Can be placed under a turkey, chicken, or roast.

 

Sprinkle Parmesan cheese atop the carrots.

 

Serve immediately.