I love, love, love October and November. The colors, the weather, the holidays….the food.
One of my favorite Fall side dishes is roasted veggies–particularly roasted carrots. (Don’t stem them or boil them, please.)
Next time you are in the produce section, look for a bag of Rainbow Carrots. I used to find them all the time at Trader Joe’s–for those of you lucky enough to live near one. (Don’t get me started…) In case any of you locals want to get some, check out Harmon’s. That’s where I bought mine.
2 lbs. (roughly 12 medium-sized) carrots
1-2 Tbsp. olive oil
freshly ground black pepper
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Peel and slice carrots along the diagonal into 1/4″ slices. Lay the slices evenly on the parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for about 20 minutes, or until the carrots are tender, but not mushy. (They are done if you can pierce them easily with the tip of a knife.)
**You can also toss in some peeled, sliced parsnips, potatoes, or pearl onions.**
We like to eat these with meatloaf and mashed potatoes.