A fall and winter and spring favorite – so easy and so satisfying! A crowd pleaser too – especially our sweet carrots as the night’s get cooler carrots send out sugar molecules to help protect their roots from freezing hence sweeter carrots.

Any amount of carrot from a handful to several pounds – but make sure they are ours!

First wash the carrot – no need to peel (in fact it’s better if you don’t), keep the tails and top end on if you can as it looks great as a finished dish.

Boil water in a large pot and drop the carrots into the boiling water to blanch them for 5 minutes. You don’t want to cook them – soften them slightly. Test by pushing a fork 1/2 inch into the carrot.

Drain and place in a bowl, drizzle olive oil, salt and pepper and toss to coat.

Lay them on a baking sheet single layer and roast in a 325-350 oven for 40 minutes until well cooked and glazed golden.

Remove and serve.

Alternatively you can make an orange glaze with fresh orange juice and maple syrup and pour over the cooked carrots.