All I want to eat in this weather is vegetables. (And cheese, which is a year-round need. But mostly vegetables.) My favorite way to eat most veggies is roasting them. I think I’ve shared my love of vegetable roasting before, so this recipe is nothing new.
This recipe is also embarrassingly easy; I hesitated to post it.
There’s so much I want to say, folks, but no time to say it at the moment.
Whole carrots, with stems
Garlic cloves, peeled and minced
1) Preheat oven to 400 degrees. Cut the stems of the carrots, leaving about 1/2 inch of green stem. Sprinkle with olive oil, minced garlic, sea salt and pepper.
2) Put carrots in the oven for about 20 minutes, or until they’ve reached desired texture. (I like mine crisp on the outside, soft in the middle. About 25 minutes.)