Perfect Roasted Carrots

Roasted carrots have changed my life.

I mean...as much as carrots can change your life, I suppose.

You know me, I'm never super excited about veggies. Carrots are one of the few I like, but up until now I thought I only really liked raw carrots but NOW...oh now I know the magic of roasted carrots.

(Thanks to Michael's stepmom Jeanne who brought some over with a dinner she made for all of us and totally turned my vegetable world upside down.)

Guys...they're delicious. They get all caramelized around the edges and have the perfect combination of sweet and salty. They're tender but still with some crunch. They're an awesome side dish and super easy to throw together. And I've made them a ton of times already and now I want to make them again!

Perfect Roasted Carrots

Adapted from The Girl Who Ate Everything

Makes 4 servings.

Ingredients:

• 12 carrots
• 3 tbsp. olive oil
• kosher salt, black pepper, and any other desired seasonings to taste (I like to use a good amount of salt).

Preparation:

• Preheat oven to 400F degrees.
• Wash carrots and cut into matchstick/french fry sized slices (approx. 1/4-1/2 inch).
• Toss the cut carrots in a bowl with olive oil and seasonings.
• Transfer to a sheet pan and spread into an even single layer.
• Roast in the oven for 15-30 minutes, stirring at least once during that time, until the carrots are browning and tender.
• Sprinkle with more salt (and any other desired seasonings). Enjoy!
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Gimme gimme gimme gimmeeeee.