When spring has sprung, so has one of the simplest and most underrated vegetables, baby carrots. I am not talking about the carrots that are machine cut and in a bag in the produce department. I am talking about the carrots that are purchased with their tops still on and are miniature gorgeous orange, yellow, and burgundy sweet root vegetables loaded with earthy flavor. These beauties don’t need much fussing. Just a quick rinse and scrub (I don’t even peel
mine) and then a good toss with good extra-virgin olive oil and some salt and pepper. Simple is sometimes the best
way of showing off color and flavor.
- Cook Time
- Prep Time
- 2 bunches of baby carrots with tops (carrots with tops are a good indicator of freshness. If the tops don’t look fresh and vibrant, the carrots are not fresh), tops cut off with an inch left attache
- Extra-virgin olive oil
- Kosher salt and pepper
1. Preheat oven to 350°F, and line a baking sheet with parchment paper.
2. Toss the carrots with olive oil, salt and pepper and place in the lined baking pan. Don’t overcrowd the carrots or they won’t brown evenly.
3. Roast the carrots about 15-20 minutes until they are light, toasty brown but still show their gorgeous color. You should be able to pierce the carrot with a fork and have a little resistance.