Ultrasimple roasted carrots dressed in naught but a drizzle of olive oil, salt, and pepper are a perennial favorite in my household, but let's face it: too much of anything gets old fast, no matter how delightful. Not quite ready to abandon the idea completely - I relish in how fuss-free carrots are to prep, their relatively long shelf crisper life and adore their earthy, slightly sweet flavor - I made a quick Internet search for a new variation on this old favorite.
Thankfully, this recipe from Mark Bittman delivers. I suspect that I'll be devouring this zingy, vibrant, pared-down side until I'm as sick of it as its predecessor (a mark of a good recipe, in my book).
Keep reading for the fast and easy recipe.
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