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| Roasting carrots. As part of my eat more veggies campaign, I decided to roast 2 packages of carrots and eat them when I feel hungry, instead of reaching for something that I should not eat. Wash and peel the outer layer of each carrot. Cut in half, and in some cases, depending on the thickness of the carrot, cut in half lengthwise. Preheat the oven to 400 degrees. |
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| Toss in a bowl with a touch of olive oil. Make sure that all of the carrots are coated with the oil. |
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| Spoon the carrots onto a baking sheet. This one is dedicated to this process and has some wear and tear on it. Lay the carrots out on the baking sheet, and sprinkle Kosher salt over the carrots. |
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| Set the timer for 10 minutes, and then move the carrots around on the tray, so they don't get too brown on one side. Set the timer for another 10 minutes, and repeat. It should take about 25-30 minutes to cook the carrots all of the way through, to tender, yummy joy. Store in the frig. |
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