Roasting carrots are a delicious way to enjoy this sweet, root vegetable. VRC’s executive chef Leslie Myers shows us how.
Ingredients
8 Cups Sliced Carrots
3 Tbsp Olive Oil
½ tsp or more of Sea Salt
Preheat Oven to 425 Degrees
On a foil or Silpat-lined baking sheet, toss together Carrots, Olive Oil and Sea Salt
Bake for 35 minutes or until slightly crispy