How do you roast carrots?

cut into equal pieces, preheat oven to 425-450 degrees, toss with oil of choice and season with salt and pepper.

Roast till crisp tender.

I like the flavor of carrots so I don't add any other seasoning to them. the roasting brings out a sweetness.

Try this, add equal amount of parsnips and beets for a tri color delicious veggie trio.

At my job, we would roast these and then put them on skewers and serve warm as a veggie appetizer at different catering events.

Try this ...

ROASTED VEGETABLES

Serves 2, or 4 as a side vegetable

INGREDIENTS

4 carrots

2 parsnips

4 medium or 2 large potatoes

4 medium or 2 large onions

2 tablespoons of oil

METHOD

Cut the top and bottom off the carrots, peel them and cut them into quarters lengthways. Cut the top and bottom off the parsnips, peel them and cut them into quarters lengthways. Peel the potatoes and chop them into halves if medium sized or quarters if large. Peel the onions and chop them into halves if medium sized or quarters if large.

Put the oil into an ovenproof dish. Put the dish in a preheated oven at 180°C, 350°F, gas mark 4 for 10 minutes.

Add the vegetables. Turn them over to thoroughly coat them in the oil.

Cook in the top of a preheated oven at 180°C, 350°F, gas mark 4 for 40 minutes to 1 hour, or longer if you like them really well done. Turn them over again to thoroughly coat them in the oil halfway through the cooking time.

ADDITIONS & ALTERNATIVES

Use red onions or shallots.

Use butternut squash, sweet peppers, swede or tomatoes,

Cook and serve this with any roast meat. If you are cooking the meat at a lower or higher temperature, then cook the vegetables for a longer or shorter time.

TIPS

Heating the oil first helps to prevent the vegetables sticking.

Usually together with other 'hard' vegetables: onions, potatoes, fennel etc. drizzled with olive oil and sprinkled with salt, pepper and something like thyme and/or rosemary. In a 180 degree oven as long as it takes, and then I turn the heat up to 220-230 to get that extra bit of caramellization.

I've never roasted carrots by themselves. I've roasted them with other vegetables. Some olive oil (not as much as your recipe) and some sprigs of rosemary and thyme. Oven 180C. For as long as it takes for them to be cooked.

When I roast a chicken, I toss a handful or two in the pan. It isn't rocket science.

"pioneer women" with baking sheets, olive oil, and oven thermostats, what a laugh.

throw them in a fire