My dear friend, Deb Jones, brought these wonderful carrots to a dinner party we attended. The depth of flavor belies the simplicity of making them. If you have sage growing in your garden, toss a few leaves in with the carrots as they roast.


Yield: serves 8



  • 16-20 large carrots
  • olive oil
  • salt, preferrably coarse




1. Peel carrots and cut in half lengthwise.

2. Lay the carrots on a cookie sheet and drizzle with olive oil; using your hands, “toss” them around so they are lightly but evenly coated with the oil. Sprinkle with salt.

3. These can either be broiled in about 15-20 minutes or, bake them at 400° F (200° C) for about 30 minutes. The time and temperature will vary depending on the size of the carrots. They are done when you can press a fork into them easily. You can even roast them ahead of time and warm them up just before serving.


If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world.  For more information, go to


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