Ingredients
- 8 rainbow carrots
- Salt, to taste
- Olive oil, as needed
Method
- Preheat the oven to 500°F (260°C) with the rack near the bottom.
- Peel the carrots if you wish (this is optional).
- Toss them with some oil (maybe half a tablespoon, but more if you like).
- Grind some salt over them.
- Spread them out in a large pan and roast for 20 minutes.
- Turn the oven temperature down to 325°F (160°C).
- Roast them, stirring or flipping occasionally, until they are tender and browned.
- This will take about another 25 minutes.
- If they start going too brown, cover the dish with foil.
Notes
- Peeling the carrots is optional but leave the green tops on for an attractive look.
- You can chop the carrots in half or quarters lengthwise for a shorter cooking time, or cook them whole.