Recently my eyes were opened to the world of roasted vegetables.  Though I've roasted my potatoes for years, the idea of roasting a carrot was rather foreign to me.  I'm probably just late to the game...you probably already do this in your oven or on your grill.  Just in case you never have before...roasted carrots are sweet and tender!

I made the entire plate of roasted carrots pictured below for an afternoon snack for myself on Sunday.  And I've made them for snacks a few times now.  Sometimes I roast them a bit more than other times, but either way they are tasty and sweet.
Roasted Carrots
Carrots
Olive Oil
Salt and Pepper

Peel carrots and cut them into 3-4 inch sticks, roughly the same diameter.  Place in a bowl and drizzle with 1-2 tablespoons of olive oil.  Sprinkle with salt and pepper.  Bake at 425° for about 20 minutes, flipping once.

You may want to use 1-2 carrots per serving, depending on the size of the carrots and how much each will eat.  Next up, I will try this with zucchini!  Some people like to try other seasonings with the salt and pepper, but I kind of like it simple.

~ Annette {This Simple Mom}