Garlic Roasted Carrots

Notes: Debra Steppel's original recipe.

Ingredients

2 lbs. baby carrots

1 Tbsp. olive oil

2+ Tbsp. minced garlic

Salt & ground black pepper to taste

Equipment

gallon-sized ziptop bag

nonstick foil

shallow roasting pan

Mise en Place

1. Line a 9"x13" shallow metal roasting pan (or cookie sheet with at least 1/2" sides) with nonstick foil.

2. Empty a 2-lb. bag of baby carrots into the ziptop bag.

3. Pour olive oil into the bag, over the carrots.

4. Add minced garlic (we use the bottles from Costco).

5. Zip the bag closed (squeeze out excess air).

6. Smoosh the carrots, oil, and garlic until all of the carrots are coated with oil and garlic. (Toddlers enjoy "helping" with this step.)

At this point, you can put the bag in the refrigerator until about an hour before dinnertime.

Directions

1. Preheat oven to 450 degrees.

2. Dump the bag contents onto the foil-lined pan and spread out the carrots into a single layer.

3. Sprinkle with salt and pepper.

4. Roast in a 450 degree oven for 45-50 minutes (stir once mid-way through cooking so they roast evenly). They're done when the carrots and garlic are golden brown.

Variations

-You can substitute regular (not baby) carrots: Peel and slice into 1/2" rounds and reduce cooking time to about 40 min.

-If you prefer a heavier garlic taste, instead of minced garlic you can use fresh garlic cloves peeled and sliced very thin. For a lighter garlic taste and different texture, skip the minced garlic altogether and add garlic salt instead of table salt.

-Canola oil can be substituted for olive oil.

-For more color and flavor, you can add fresh or dried parsley or cilantro along with the salt and pepper.