Today I'd like to take a stand for carrots. Carrots are under appreciated. I'm not sure why more people don't go crazy over this vegetable. You've got your kale heads, corn heads, even cabbage heads but where are my carrot head peoples at??

Carrots are multifaceted -- eat them raw (check out our vegan nachos!), steamed or my all time favorite way: roasted. Did I also mention they're packed with nutrients and vitamins that keep your eyes and heart healthy?

I usually like roasting a gigantic batch so I can throw leftovers on things like wraps and flat bread pizzas, but if you just want a small portion, you can easily make them in your toaster oven in under 30 minutes. Watch our video and learn some helpful tips like how to get that perfect roast on your carrots!

You can store leftover carrots in a glass tupperware container for up to a week. I also enjoy keeping a large bag of carrots in my fridge because they can last for up to 1-2 months and are in season year long at stores. They're also relatively cheap, you can usually find a 5 pound bag for around $5-6.

When roasting for larger crowds for holidays and events, predict 1 1/2 - 2 carrots per person.

ROASTED CARROTS

serves 1

2-3 carrots, washed and diagonally sliced about 1" thick
olive oil
kosher salt and pepper
(feel free to add a clove of garlic and some chopped fresh herbs if desired)

Preheat oven to 400 F.

Line tray with foil and place cut carrots on a pan. Drizzle with olive oil and make sure al pieces are evenly coated. Don't be afraid to use your hands. Sprinkle with salt and pepper.

Place in oven and bake for 20-25 minutes. Flip the carrots half way through to ensure an even roast on both sides. Increase the temperature to 450F for the last 5-7 minutes to get a little extra browning. Plate and serve.

Watch this recipe video below!

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