ROASTED CARROTS
2006 - (Note from Lois: I made this recipe the other evening and it was delicious. Leftovers were even very tasty eaten cold for lunch the next day!)
2006 - (Note from Lois: I made this recipe the other evening and it was delicious. Leftovers were even very tasty eaten cold for lunch the next day!)
Ingredients: Desired amount of carrots, washed and cut in half lengthwise, then cut into thirds;
Olive Oil and Montreal Chicken Seasoning
Place carrots on a baking sheet and drizzle with enough olive oil over top to coat carrots. Sprinkle with Montreal Chicken Seasoning to taste. Mix it all together so the olive oil and seasoning coat the carrots. Roast, uncovered, in a 375º F oven for about 30 minutes. Check to see if the carrots are caramelized (browned) and tender. The caramelization is what makes these so good. Bake until the carrots are bright orange, but keep an eye on them being careful not to burn them.
Place carrots on a baking sheet and drizzle with enough olive oil over top to coat carrots. Sprinkle with Montreal Chicken Seasoning to taste. Mix it all together so the olive oil and seasoning coat the carrots. Roast, uncovered, in a 375º F oven for about 30 minutes. Check to see if the carrots are caramelized (browned) and tender. The caramelization is what makes these so good. Bake until the carrots are bright orange, but keep an eye on them being careful not to burn them.
