I fixed these for Easter this year and everyone gobbled them up. I made two huge pans of them and they were all eaten up. They are so easy and delicious!
- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper, opt.
Preheat oven to 400 degrees.
If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet in one layer and roast in the oven for 20 to 30 minutes. Serve.
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