Roasted Carrots
As usual, I was a starving beast when I returned home from work. Last night, I cooked up a great pot of tomato sauce in anticipation of my post-work desire for Pasta and Sauce. However, something weird happened. I decided to be healthy and first eat some Easy Salad with Parmesan in full plan of getting the water a'boil for the spaghetti. But then I felt a veritable Vegetable Crisis arising. I spotted a 1 pound bag of carrots in my crisper and I grew frenzied with longing (this seems odd, but is no exaggeration).

I ate it.

Yes I did! I ate the entire bag. I now have one pound of carrots in my body. I feel sort of scared, like I might turn orange and explode.

But anyway, I thought I'd share with you the shockingly simple recipe that compelled me to this extravagance. In my defense, I will say that not only are these little carrot bits delicious, but they shrink down to something more akin to "carrot chips" and thereby appear to be consumable in one sitting. Or maybe I am just fooling myself.


  • 1 lb carrots, peeled and sliced
  • extra virgin olive oil, enough to coat the carrots well
  • an herb of your choice (I used thyme)
  • 1 tsp kosher salt
  • freshly grated black pepper


  1. Preheat oven to 400 degrees.
  2. Slice peeled carrots on a diagonal.
  3. Toss carrots with olive oil, salt, pepper, and herbs.
  4. Arrange in a single layer on a baking sheet.
  5. Pop in the oven and cook until desired. Cooking until carrots have just softened will yield a soft, sweet, juicy side; cooking until crisp and slightly singed will give you those "carrot chips" I referred to, still sweet but more chewy and tasty. I strongly prefer the latter!
  6. Add more salt to taste.




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