- 5 pound bag of carrots
- Salt and Pepper
Instructions
- Peel them and cut into large chunks
- Put them in a 13 x 9 inch pan.
- Dribble olive oil over them and mix to coat well.
- Coat with freshly ground black pepper and sea salt.
- Slow roast them for 2 hours at 300, and mix them around every 1/2 hour or so.
- Cook at 400 for the last 45 minutes.
Enjoy.
Adapted from Pottery Monster
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