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organic delivery LA


  • 6 carrots about 1 pound, well scrubbed but not peeled
  • 2 tsp. olive or canola oil
  • 1/2 tsp. kosher salt


  • Set the oven to 400°F.
  • Put the carrots on the cutting board cut them in thirds. Cut the thinnest end into 2 spears.
  • Cut the two thicker parts into 4 spears each so that you get 10 carrot spears from each carrot.
  • Put the spears on the baking sheet, add the oil and salt and rub the oil and salt on the carrot pieces until they're all lightly coated with oil.
  • Transfer the baking sheet to the oven and bake until the carrots are tender and golden brown, about 30 minutes.
  • Serve right away.