Roasted Carrots

Page: www.epicurious.com/recipes/food/views/Roasted-Carrots-350879

| Course Type: Sides

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So simple, and yet so amazingly good!

The general strategy is to first cook at a very high temperature (500˚F) to caramelize, and then at a lower temperature (325) to cook them through and bring out the sweetness.

My only disappointment with this recipe is that the carrots cook down so much, and they taste so good, you want more. We cooked a pound, and three of us dispatched them in no time.

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