Roasted Carrots (Easy With Incredible Flavor)

This recipe is a quick and easy side dish with an incredible flavor.  Each time I've made it, both Mr. SP and my father-in-law have raved over its flavor. 


Warning: this recipe contains anchovies.  I hope you’ll keep reading because anchovies are actually a delicious way to flavor a dish.  They melt into a smooth paste that disappears into a sauce but imparts a flavor like no other.

Roasted Carrots

1 1/2 lbs carrots, sliced or a large bag of baby carrots
1 T EVOO
2 cloves of garlic, chopped  (Use more or less depending on how much you like garlic)
1 (2 oz) tin of anchovies (packed in oil)   (Use half a tin or less if you aren’t sure that you like anchovies)
Salt
1/4 c. chopped Parsley

1.  Heat oven to 425 degrees.

2. Toss carrots with 1 T EVOO and salt to taste. Roast for 20 to 25 minutes.


3.  Combine the contents of the anchovies tin with chopped garlic in a small saucepan and heat on low until the anchovies melt into a smooth sauce.


Use a simmer flame if you have a gas stove or a very low heat with an electric stove.


With no stirring at all, the anchovies melt into a delicious sauce.


4.  Stir anchovies mixture into the roasted carrots along with chopped parsley.


We really love this dish.  I hope you’ll consider giving it a try!