Roasted Carrots

This recipe is available all over the internet in various forms, but I borrowed from both Ina Garten's Roasted Carrots and The Pioneer Women's Roasted Carrots by Pastor Ryan.

I can't believe I never tried carrots this way. Really easy. Really good.

Roasted Carrots

4-5 large carrots, as uniform as possible
1 - 2 T olive oil
1/2 t kosher or celtic salt, (to taste)

Directions:

Preheat oven 400°F.

Scrub carrots clean. Peel if you like, but I didn't it.

Slice lengthwise and cut in half. Try to get each slice relatively uniform to insure even roasting.

Prepare a baking sheet with foil and spray with olive oil.

Place carrots on foil, drizzle with olive and sprinkle with salt. Toss to evenly coat.

Place in oven and roast 25-30 minutes. Skin of carrots should shrivel and gently brown in spots when done.