Roasted Farmers Market Carrots

Roasted Carrots

2lbs of Carrots, preferably not the monster size

3T Extra Virgin Olive Oil

2T Guava Garlic Salt from Salty Wahine

Preheat the oven to 425 degrees. Place two sheet pans in the oven while preparing the carrots.

Peel the washed carrots. Cut off the green carrot tops leaving about 1 inch of the green attached to the carrot. This gives the final presentation a rustic flair. If a carrot is thicker than 1/2 inch in diameter at the top, slice it in half lengthwise. The carrots should be approximately the same thickness so they roast evenly. Add the prepped carrots, olive oil, and Guava Garlic Salt to a large bowl and toss to coat. Salt and Pepper may be substituted for the Guava Garlic Salt seasoning. 

Remove the hot sheet pans from the oven and cover them with parchment paper. Place the prepared carrots on the hot sheet pan. It is helpful to take an extra moment to place all the carrots in the same direction. This will make plating more efficient. Please note the carrots should not be touching. If the pan is overcrowded, the carrots will steam, not roast. If needed, use the second pan. 

Place the sheet pan with the carrots in the 425-degree oven for 20 minutes. After 20 minutes, check the carrots by poking one or two of the larger carrots with a fork. They should be tender. If the carrots are still too hard, return the sheet pan to the oven for another 5-10 minutes. When finished, arrange the carrots on a platter and drizzle or dollop with your prepared Carrot Top Pesto. Serve and enjoy!