Oven roasted carrots
- Carrots, chopped into thumb-sized pieces
- Lard, Ghee, Olive Oil, or Neutral Oil
- Medium-Grain Salt
- Black Peppercorn, ground
- Dried Cayenne Pepper, ground
- Preheat oven to 450ºF (232ºC). Dress sheet pan with aluminum foil.
- Parboil carrots 5-10 minutes. Dry.
- Season with cooking fat and spices.
- Roast 45 minutes, flipping twice.