Roasted Carrots

There are few vegetables that make it into our family's coveted category of "least offensive vegetable". This is one that everyone enjoys and it's so easy! I have been making this long enough that I no longer remember the original source.

2 pounds prepackaged baby carrots

2 TBS olive oil

1/2 tsp salt

Adjust oven rack to the center position and preheat to 475*. Toss carrots, oil and salt in a roasting pan. Spread into a single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more until carrots are browned and tender. Serve as a side dish while they are hot.

Notes: Be sure to thoroughly drain the carrot package.

I have also used fresh garden carrots; the trick here is to make sure that the carrots are cut into a uniform size and thickness.

I love to use garlic salt as the seasoning.