Ingredients
2lbsrainbow carrots,peeled and cut crosswise into 3-inch pieces
3tspolive oil
½tspkosher salt
freshly ground black pepper,to taste
1tspginger,finely minced
2tbspcilantro,chopped
Preparation
Preheat oven to 425 degrees F.
In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger. Toss to evenly coat.
Place carrots on a parchment lined sheet pan.
Roast for 30 to 35 minutes or until caramelized and tender, stirring once halfway through.
Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.
