They're sweet, they're roasted, they're gorgeous...what more can I say? Other than that I apologize for the poor quality of this photo. It was night time by the time I made them so I had to use the dreaded flash. I promise they're more delicious than they appear.
The measurements on this are vague and approximate, because the recipe is vague and approximate in nature. Honestly, within reason, you can't mess this up. Roasting vegetables is generally fool-proof.
This recipe also only serves 1 or 2 people. Double or triple for a big family!
AGAVE ROASTED CARROTS
2 cups chopped carrots (whole or baby)
2-3 tbs olive oil
3-4 tbs agave nectar
Preheat the oven to 400. Peel and cut the carrots into 1/2 inch pieces. Put them in a roasting dish or cast iron skillet. Give them a good drizzle of the olive oil, the agave, and the salt and pepper. Mix until all the carrots are well-coated, and bake for about 30 minutes, or until the carrots are nice and tender. Shake the pan a few times throughout the cooking process to make sure the carrots are really getting a coating of that agave.