A classic, super simple side dish worth returning to again and
again. Calling for only a few ingredients, the yum factor in this
recipe comes down to cooking technique. Covering the pan for a
portion of the cook time creates a mini oven within the oven and
speeds up roasting. But it's essential to remove the foil early on
to prevent buildup of steam from the vegetables' own juices.
Allowing that steam to escape prevents a soggy final product. For
a stunning display, use multi-colored carrots.
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1. Preheat oven to 400.
2. Scrub carrots, and dry well; peel, if desired.
3. Arrange carrots in a single layer, well
spaced on a baking sheet.
4. Drizzle with oil, turning to coat all over. Sprinkle with salt
and pepper.
5. Tightly cover pan with foil. Bake at 400 for 10 minutes.
Uncover and return pan to oven; bake an additional 18 minutes or
until carrots are tender, turning once.
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