These garlicky carrots come together quickly and you don't have to heat up your oven to make them. I like to use young carrots from the farmer's market and leave half an inch of the tops on for presentation. If this type of carrot is not available to you, you can use regular carrots and cut them in half or quarters lengthwise so they are uniform in size and no wider than half an inch.
Ingredients
1 tablespoons
extra virgin olive oil
1 pounds
rainbow carrots
cut in half lengthwise
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
2 cloves
garlic
crushed