This is a retively new recipe in our repertoire. I roasted some carrots and butternut squash one night for a soup recipe which we didn’t really like, but the veggies were a huge hit before they even went in the soup. My older son came by the kitchen counter where I was doing prep work and started enthusiastically snacking on the roasted veggies that were waiting to go in the soup.  I admit to having eaten a few during the prep work, too, and they were pretty addictive.

In this most recent edition of the roasted veggies, I only had fresh carrots from Johnson’s Backyard Garden. I didn’t have butternut squash, and my son protested vehemently. He thinks the butternut squash is the most important part. So next time I make it with butternut squash, I will post that recipe.

There is a lot of pepper in this dish, but it tastes great this way in our opinion.

Oven Roasted Carrots

4 cups organic carrots, cut into sticks
½ a small organic yellow or white onion, cut in slices (about ½ cup)
2 cloves organic garlic, sliced
1 teaspoon organic black pepper
¾ teaspoon sea salt
Organic olive oil

Preheat the oven to 450 F.

Place the carrots, onion, and garlic in a mixing bowl. Add enough olive oil to lightly but thoroughly coat the veggies. Place into a 9×13” glass pan. Roast at 450F for 15 minutes. Take the pan out, stir the contents, and return to the oven for another 15 minutes. Remove from the oven, stir again, and return to the oven if needed. Total cooking time will be between 30-45 minutes depending on the size of your carrot sticks.

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