Roasted Colorful Carrots

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRe5owDqyG-TBjJxRioZDy15h9OUQ0KGPMtNTC__ZYmAJCH8Gn2Oeig11Ba4FdLsbNexVbqVXRiUR1W5OpRCJ7AaotzpNuj0h16k0GddZvldFzvcMiNTAvqvOW4MA2mUVRTOHtoub8c5g/s1600/IMG_6535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRe5owDqyG-TBjJxRioZDy15h9OUQ0KGPMtNTC__ZYmAJCH8Gn2Oeig11Ba4FdLsbNexVbqVXRiUR1W5OpRCJ7AaotzpNuj0h16k0GddZvldFzvcMiNTAvqvOW4MA2mUVRTOHtoub8c5g/s1600/IMG_6535.JPG" width="640" /></a></div><br />This is not really a recipe as much as it is a method of cooking any vegetable.  We really love these "colorful" (I think they're actually called rainbow carrots...) at our house.  Emma now requests, "red carrot" or "yellow carrot" when we're out at restaurants.  Or mac & cheese and chocolate chips - don't worry, we're not that strange that our daughter is requesting only carrots.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRktVXMfX3nyJg25sUePQJgXE1GLG6wVY8dsfV7h8PX5Af0qHSEUEBbxmdGt7GuX0xSkDgPTBFOhO-NPPzupIqU4ingrm1dPJ3laoSTNaveMwhe7_n347gT0eBlYlE7t56uIiZyN-jMvQP/s1600/IMG_6574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRktVXMfX3nyJg25sUePQJgXE1GLG6wVY8dsfV7h8PX5Af0qHSEUEBbxmdGt7GuX0xSkDgPTBFOhO-NPPzupIqU4ingrm1dPJ3laoSTNaveMwhe7_n347gT0eBlYlE7t56uIiZyN-jMvQP/s1600/IMG_6574.JPG" width="640" /></a></div><br />For family-style dinners, I cut the carrots into matchsticks, toss with olive oil, salt and pepper, then roast in a 425 degree oven for 25 minutes.  We call them carrot french fries.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50C00FRfDv9jfQ-X3okq_VpYgTBe5xR4mAPjLWBqcYZKjG69H_nccI03vxpbs4t8owi78YTSDoxabJ454JhzmUtUvSxEtYQwCHbw85ASUasJhB_-20Ij1AbhFd9iCBvnNIQnJNF4DWU7U/s1600/IMG_6600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50C00FRfDv9jfQ-X3okq_VpYgTBe5xR4mAPjLWBqcYZKjG69H_nccI03vxpbs4t8owi78YTSDoxabJ454JhzmUtUvSxEtYQwCHbw85ASUasJhB_-20Ij1AbhFd9iCBvnNIQnJNF4DWU7U/s1600/IMG_6600.JPG" width="640" /></a></div><br />For our "adult only" dinner party a couple of weekends ago, I left the carrots long and elegant, cutting them in half (or quarters for larger carrots) lengthwise.  <br /><br /><i>Colorful</i><br /><span style="font-size: large;">Roasted Carrots</span><br /><br />3 pounds of "Rainbow" Carrots<br />2 tablespoons of olive oil<br />Sea Salt & Pepper<br /><br />Peel and cut carrots lengthwise - half or quartered.  Place on a sheet pan, drizzle with olive oil, then sprinkle with salt and pepper.  Roast in a 425 degree oven for 25 minutes until tender.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGbQTTarXA3H0ji7zPyWOQIudmQZXc1q1fWNcCxIwgPVan1HgGYOaqnYN4GE0soJwV5_3cHHJzLxAdvMFwFj_gcYChG1p5IHHZQBS2BV3oCJpP_HnEztk_XIE5r31kA2RpB-ue5r1dBHB/s1600/IMG_6613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGbQTTarXA3H0ji7zPyWOQIudmQZXc1q1fWNcCxIwgPVan1HgGYOaqnYN4GE0soJwV5_3cHHJzLxAdvMFwFj_gcYChG1p5IHHZQBS2BV3oCJpP_HnEztk_XIE5r31kA2RpB-ue5r1dBHB/s1600/IMG_6613.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here they are roasted and piled on a platter with the Beef Tenderloin and Cabernet Mushrooms.  I think for the most part, people put way too much effort and work into making vegetables something special, when in reality, they are really delicious when they are more simply prepared... maybe just try to find some fun colors, like these carrots, to keep them interesting. </div><br />

Roasted Colorful Carrots

This is not really a recipe as much as it is a method of cooking any vegetable.  We really love these "colorful" (I think they...

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