A big shout out goes to Ina Garten on these sweet and fool-proof carrots that taste great hot or cold and look just beautiful on a table. They have absolutely zero sugar but taste like candy when the natural sweetness is brought out through the caramelization process. My kid can’t help but sneak nibbles of carrots while we prep and likes to sprinkle the parsley at the end.
3 tablespoons olive oil
sea salt and fresh ground pepper
2 tablespoons chopped parsley
Preheat the oven to 400 degrees. Slice the carrots diagonally in 1 1/2-inch-thick slices. Transfer to a sheet pan in 1 layer and toss them with olive oil, salt and pepper. Roast in the oven for 30 minutes, until browned and tender. Toss the carrots with chopped parsley, season to taste, and serve.
PS: We used the parsley WE GREW for this recipe!!!