Ingredients:
1 -2 kg carrots, peeled and chopped
1 -2 cup olive oil
Directions:
Peel carrots, and chop into 2″ lengths, then cut these in half.
Fill a shallow casserole dish with carrots, and pour olive oil over them – enough to cover the carrots.
Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever’s being cooked on the middle shelf.
Servings: 5
Time preparation: 12 min.
Time total: 57 min.