This is quite possibly one of my most favorite new recipes...I've made it a lot lately. And I mean a lot, at which point Mike said, I actually do not have the same obsession with roasted carrots as you do. So I'll hold off in making it for a bit. It's just so easy. Each time I make it, I have been cutting back on the amount of butter. I think you could actually do this very easily without the butter at all and just add a bit more olive oil. We aren't huge fans of butter, but if you are, by all means have at it.
- 2 cups (2-inch) diagonally cut carrot
- 1 tablespoon butter, melted
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cooking spray
Preheat oven to 425 degree. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.