Roasted Small Carrots

Originally purple, black or red, the orange carrot we enjoy today was developed by the Dutch in the 17th century.
Baby (Dutch) carrots are small and sweet and are sold with the tops still attached. Like all carrots, they're a great source of beta-carotene, which converts to vitamin A in the liver and is essential for good vision.
These small, possibly organic, possibly multi-coloured carrots actually do taste better than standard bulk carrots.

INGREDIENTS:
3 bunches small carrots - see comments
11/2 tablespoons olive oil or butter
1/2 teaspoon kosher salt

YIELD: Serves 8 to 12 persons

COURSE: Vegetables and Sides

CUISINE: Canadian

DIRECTIONS:

  1. Toss the carrots, oil and salt on a baking sheet; arrange in a single layer.
  2. Roast at 450 degrees F. turning once, until tender and slightly browned, about 15 minutes.