These are seasoned, roasted carrots. The quantities are approximate since I usually make this without a recipe, and created it over time. Feel free to play with the spices. The cooking time will vary with the shape and thickness of your carrot pieces. This can be served at any temperature, although I prefer it hot. It keeps well, so it can be made ahead and then reheated.I originally started making this with chopped onion and chopped garlic, but found those cooked differently than the carrots, and it made for a longer prep time. In my quest to create an simple, fast to prepare dish, I switched to using onion and garlic powder. I also used to chop and slice my carrots, but now buy either a bag of extra small baby carrots or sliced crinkle-cut carrots.

This is not so much a recipe as a reminder that often the simplest preparations are oh so wonderful. These carrots truly are sweet as candy, the most charred parts remind me of burnt roasted marshmallows!

When you have too many carrots and get sick of carrot cake

This was everyone's favorite church potluck dish when I was growing up. It's fast, easy and so delish!

A delicious twist to sweeten up your boring carrots

I had some leftover bits of carrot. Recipe by Kana-

I threw some things together Easter morning, and it was my husband's idea to throw it in a crockpot.

When the winter carrots are at their juiciest, we pickle them for use throughout the year till the next harvest. Here is the family recipe.

My family favorite recipes are cauliflower with peas and carrots with peas