I found this recipe described as “The Best Way to Cook Zucchini and Carrots” on a blog called Voracious Veggie. I haven’t had a zucchini yet to try it on, but my whole family agrees this is the best way to eat cooked carrots. I make the “Asian seasoned” ones as a side dish every time we have Korean Beef, and they also go well with my Thai-Peanut Chicken if the carrots in the sauce aren’t enough vegetable for you. You can vary the spices to match just about anything, so they are versatile as well as easy to make.

Roasted Carrot Sticks

1 pound raw carrots

olive oil

salt and pepper

desired seasonings (see below)

Slice carrots into2 to 3 inch sticks of even thickness. Spread a light layer of olive oil on the bottom of a baking tray. Toss carrots, salt, pepper, and desired spices in the olive oil, then spread them out evenly in the pan.

Roast at 425°F for 10 minutes. Remove from oven and toss. Return to oven and cook another 10-15 minutes, or until carrots are tender.

Seasonings
I vary the spices I use depending on what I’m cooking with the carrots. Ideas include paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage, or a premixed spice blend.
Asian: garlic, ginger, cayenne