Difficulty level: easy (only prep work – peel and cut carrots; then hands-off roasting in oven)
This recipe may sound fancy, but guess who I make it for most often?
That’s right, the resident toddler. I offer this tidbit as proof that the recipe is both easy to make on a regular basis and will satisfy the pickiest taste buds with its tanginess, sweetness, and (depending on how much pepper you use) heat. My mom originally made this recipe for us adults to eat using baby carrots—actual young carrots, not the machine-made nubs with cracked skin—and a hefty dose of pepper.
