Eat, Read, and Be Mommy

So–if you get the Costco magazine and are intrigued by the ‘Oven-Roasted Ranch Carrots’ recipe from August, so was I, and we tried it today. I doubled everything but the oil, which I maybe one-and-a-halved (I didn’t measure exactly), and while I liked the flavor, they were oily. They also took decidedly longer getting tender than the recipe implied, which didn’t surprise me (350 for 25 minutes was never going to be enough unless the baby carrots were all skinny, which mine weren’t). My advice? Use less oil and regular carrots cut into sticks. Anybody else out there try them?