Time: 25-40 minutes
1-2 pounds carrots (don’t need to peel if organic)
Extra virgin olive oil for drizzling (about 1 tablespoon)
Salt to taste (about 1/4 teaspoon)
Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.
I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!