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Roasted Carrots with Polenta and Anasazi Beans
Author: Letty Flatt
Ingredients
  • Roasted Carrots:
  • 1 pound small carrots
  • About1 tablespoon olive oil
  • Real Salt
  • 2 tablespoons vegetable broth
  • 1 ½ teaspoons fresh-squeezed lemon juice.
Instructions
  1. Preheat the oven to 400° F. Trim the carrots and scrub them well. If the carrots are not small, cut them into stick no more than ½ inch at their thickest point.
  2. Put the carrots in a shallow baking pan and drizzle the olive oil over them Sprinkle lightly with salt. Toss them around so the oil and salt are evenly distributed. Mix the broth and lemon juice together and sprinkle over the carrots.
  3. Roast the carrots about 45 minutes, moving them around every 20 minutes or so. The broth will evaporate and the carrots will become golden. If they are turning too dark before they are tender, add a wee bit more broth, but not so much that there will be liquid in the pan when the carrots are done.