This is such a simple side dish. I love simple. It doesn’t really matter if you want to cut your carrots into small pieces or leave them mostly whole with a little bit of the tops, they cook the same. They will be finished cooking in about an hour but I leave them in another fifteen minutes. This causes them to shrivel a bit and the sugars concentrate so what you end up with is a perfectly seasoned but slightly sweet carrot. Always cook more than you think you need because they do shrink in size. I use at least two pounds of carrots for our family of four and that is only if I do not want any leftovers.
Because everyone’s oven cooks a little bit different make sure to give these a taste at the hour and fifteen mark. If you think they should be in a bit longer, by all means leave them in. You want to see them shrink up a bit. That’s when the magic happens. I’ve included several different pictures on this post because we make this side dish often and they look different each time.
- 2 pounds of carrots
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Peel and cut your carrots to your liking. It doesn’t matter if you leave them whole or cut them down into chunks
- Add the oil and mix well. Use your hands and really get each carrot coated
- Sprinkle the salt and pepper on and again, mix well. I use my hands again.
- Cook at 350 for 1 hour and fifteen minutes making sure to stir them around once or twice during that time