Roasted Carrots

     Roasted carrots deliver surprisingly much flavor for only having 3 ingredients. Brown and caramelized on the outside, sweet and tender on the inside, they put boiled carrots to shame and they do it with no dairy, gluten or other allergens.

     carrots

     olive or other oil (See Oil in the Glossary) 

     salt (See Salt in the Glossary)

    

     Preheat oven to 425 F. Peel some carrots and split them lengthwise into long sticks. Put them on a cooky sheet, drizzle with oil, sprinkle with salt and toss. The carrots should be thoroughly coated with oil to prevent them from drying out. Bake for 20 minutes or so and start checking on them once in a while. They are done when they are soft all the way through and somewhat browned on the outside. Turn the oven up or down by 25 degrees if necessary and cook until done.