Roasted Carrots

This recipe was inspired by one I found in Good Housekeeping last year, called spice roasted carrots.
These go well with roast chicken or turkey.

Ingredients:

• 2 lbs skinny carrots (I used organic, unpeeled for the above photo)
• 2 - 3 Tbsp olive oil
• 1 Tbsp freeze dried oregano leaves
• 1 - 2 tsp fresh ginger, grated
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp balsamic vinegar
• 1/4 cup roasted salted pistachios, finely chopped (optional)

Method:

1. Spray roasting pan with oil. Preheat oven to 425 F.
2. Trim stems and end of carrots. Add to roaster with all the rest of the ingredients except the balsamic vinegar and nuts.
3. Roast (with lid off) for about half hour. Drizzle with balsamic vinegar and stir or shake pan.
4. Roast for another 15 minutes or until carrots begin to show some charred tips.
5. Transfer to serving plate and sprinkle with nuts.

Tip: to easily clean roasting pan, sprinkle with baking soda, add an inch of water and put back in the oven at 300 F for 15 minutes or so. 

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