Roasted Carrots

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Until a few years ago I thought I didn’t like cooked carrots. I remember my family boiling them or something until they were mushy, they just weren’t appetizing to me.
Fast forward several years on a trip to Italy I was served cooked carrots which had been roasted in olive oil with salt. They were heavenly. Ever since then they have been making appearances on our dinner table.
I usually roast them but in an effort to keep our house cool on these unseasonably warm days I sauteed them instead. Same delicious taste and almost just as easy to prepare.

To Roast:
Thinly slice carrots either lengthwise or crosswise, toss with some olive oil and salt. Then place in a preheated 400 degree oven for about 20 minutes or until starting to brown.

To Saute:
Thinly slice carrots either lengthwise or crosswise. Heat skillet over medium heat. (Often I use a little water, just enough to cover the bottom of the pan, add the carrots and cover to steam until the carrots begin to soften). Then add about 1-2 tablespoons of olive oil and some salt and saute until browned.

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