OK, so it is the beginning of the new year 2014, and once again we are being really conscious of our eating patterns. however, this recipe from MAD HUNGRY CRAVINGS is one that fits into my usual healthy cooking style. these carrots are not fried in any way, shape or manner. they are simply sliced thin, and by using very hot oven temperatures become sweet and delicious.
i used about three average sized carrots for this recipe. i sliced them as thin as possible by hand, and placed them on a baking sheet with about two tablespoons olive oil at most. i also sprayed the tops of the carrots with cooking spray. next, i seasoned the carrots with sea salt and a bit of red pepper flakes. the carrots were in a single layer on the baking sheet, and roasted at 400 degrees in a pre-heated oven for about 30 minutes. i did check on them part way through the cooking process, and i recommend doing that based on your own oven performance.
Lucinda Scala Quinn recommends also trying parsnips for this recipe, which i did not have available this past week. if you are not familiar with Quinn, she has been a chef and is the executive food editor of Martha Stewart Living Omnimedia. i have come to like her style of cooking and will share more of her recipes in the coming weeks.