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This was really easy and delicious. We had a bag left from the holiday of those carrots that are peeled and ready for party dipping; they needed to be eaten so I tossed them in olive oil, salt and pepper, and roasted them. (See before and after photos below.) Wow. We’ll do that again.

Roasted baby carrots recipe

Preheat oven to 400˚F.

1 bag prepared dipping carrots (or six carrots peeled and cut in similar size chunks)
1 1/2 tablespoons olive oil
two big pinches of salt
several grinds of the pepper mill
2 tablespoons chopped dill for garnish

Stir all together in a single layer in a Pyrex pan and roast for 30 minutes, shaking half way through. Remove from oven and sprinkle with the dill.

They may not be beautiful, but they taste amazing. Enjoy!

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