I fell in love last weekend. Don't worry, Brad didn't mind.
I stumbled across the most beautiful, organic, rainbow carrots at Reading Terminal Market (Iovine Brothers). Had to have them.
To maintain the integrity of these beauties, I simply chopped them into thick strips, tossed them with a little olive oil, kosher salt, and fresh ground pepper, and roasted them at 400 degrees for about 15 minutes.
They made a fab side dish for braised short ribs!