Saturday, October 16, 2010

Roasted Carrots

I recently read something...somewhere that said roasting can be a seasoning all it's own and I couldn't agree more. Roasting carrots and topping them with a pinch of sea salt turns something ordinary into a complex and surprisingly elegant side dish. 

5 carrots, peeled and cut at an angle into medium pieces
1 1/2 tsp olive oil
1 large pinch sea salt

Preheat oven to 400F
Line a baking sheet with tinfoil and spray lightly with Pam
Toss chopped carrots with olive oil
Spread out on baking sheet and roast for 20-25 minutes until tender, stir once 
Top with salt 

Servings 2
Per serving 100 calories
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