Roasted Carrots

I am not a big fan of carrots. They're not particularly flavorful, they're either too crunchy or too mushy- you get the idea. But I was shocked when I ate these- they're actually REALLY good. They're just soft enough, and they are full of flavor. When you tell your guests what actually goes into the recipe, they will be shocked at the simplicity! Even picky eaters will like them. Again, this recipe is adapted from one by Ina Garten. I have adapted this recipe so that it is easier to fix with the Indonesian Ginger Chicken and the Basmati Rice.

Roasted Carrots (serves 3-4)

You will need:
1 bag baby carrots
3 tbsp. olive oil
1 1/4 tsp Kosher salt
about 1/2 tsp freshly ground black pepper (I just gave it several squeezes from this pepper-grinding ball I have- eyeball it)
about 2 tbsp freshly minced parsley

Preheat oven to 375. Toss carrots in oil, salt, and pepper to coat. Arrange in a single layer on a baking sheet. Bake for 40-45 minutes*. If you don't turn them at least once, they may get a bit black on the underside, depending on your baking sheet, but you can't taste it. Carrots should be a bit shrunken with a few darker, "burned"-looking spots when they are done (again, you can't taste it). Sprinkle with parsley and serve.

*If you are fixing the carrots with the Indonesian Ginger Chicken, you can put them in the oven about halfway through the chicken's first baking session- that is, when the chicken has been in the oven for a total of 15 minutes. That way the chicken and carrots will be done at the same time. Ina Garten's recipe says to roast the carrots at 400 degrees for 20 minutes, but that's just not convenient if you are also fixing the chicken. Also, when I cooked the carrots for 20 minutes, they did not cook properly. Go the slower route- you won't regret it!

Ina Garten's original recipe used sliced carrots- hence, this picture. However, baby carrots cook evenly, and reduce your prep time to a matter of seconds!