So, in my Backyard Produce Mystery Box delivery I received rainbow carrots. Carrots are naturally sweet, and when you roast them, they’re even sweeter. Feel free to use regular carrots instead of this fancy variety, but someday you should definitely try the rainbow type.
Preheat your oven to about 400.
If you don’t have a Y-shaped peeler, I recommend investing in one. It’s about 1,000x better than the regular kind. I actually started peeling these, threw the peeler across the kitchen, got in my car and ran to Target to buy a new one. Preserve your sanity and get one before you start.
Anyway, cut off the majority of the top leaves and peel the carrots.
Very carefully, with a sharp (not serrated) knife, slice the carrots lengthwise and place on parchment paper or foil on a baking sheet.
The carrots need some kind of oil or dressing on top to roast properly. You can use olive oil+salt+pepper or spices, you can use your favorite vinaigrette, or use the simple dressing that I made for this recipe like I did. Drizzle some dressing on top and pop in the oven.
Depending on how large your carrots are, the cooking time will vary. This probably took 25 minutes or so? Just keep cooking until they’re nice and brown. The leaves will char and that’s okay. And tips were charred, but I actually love the taste of slightly charred roasted vegetables. Weird, I know.