- 3 bunches stem-on carrots
- ¼ cup extra virgin olive oil
- 1 tablespoon chopped chives
- 1 lemon (½ for juice, ½ for slices)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Cut stem off carrots leaving 1 inch of stem intact.
Wash carrots thoroughly removing all dirt. Do not peel carrots. Pre-heat oven to 500°.
Place carrots on a parchment papered sheet pan. Drizzle with olive oil and season with salt and pepper.
Roast in oven for 20 minutes, remove from oven shake tray and place back in oven for additional 5-10 minutes.
Carrots should almost look slightly burnt or charred. Test one carrot for softness to see if fork slices in smooth.
Remove carrots from oven, garnish with chopped chives, juice of half lemon, and lemon slices.