Roasted Carrots
(from Bethany’s recipe box)
Serves 4 to 6
Source: ATK, Season 11: Stuffed Beef Tenderloin
Categories: Vegetables
Ingredients
- 1 1/2 pounds carrots , peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
- 2 tablespoons unsalted butter , melted
- Table salt and ground black pepper
Directions
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Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
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Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.