1. Leave the carrots unpeeled, but trim off blemishes. If the carrots are thick, slice them in half lengthwise. Slice carrots on the bias into 1 1/2”-thick slices. Place in a stainless steel mixing bowl.
2. Drizzle the olive oil over the carrots. Toss together until evenly coated. Season with salt and pepper.
3. Place the carrots on a parchment-lined sheet pan in a single layer. Place in a 350°F convection oven. Roast for 15-20 minutes or until lightly caramelized and tender. Allow to cool. Transfer to a covered storage container, label, date and refrigerate until needed.
4. To reheat, place on a metal baking pan. Pour a small amount of water on the pan. Place in a 350°F convection oven. Cook 3-4 minutes or until just warmed through.
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