These oven-roasted beauties are so simple to make. Simply toss carrots with a touch of olive oil, your favorite herbs and a sprinkle of salt and pepper, and let the oven do its thing. The natural sweetness of the carrots is amplified by roasting, creating a delightful contrast with the savory herbs and spices. Plus, they're a nutritional powerhouse, packed with vitamins and antioxidants.
Servings 6 servings
- 2 lb carrots* cut if large, optional to peel
- 2 tbsp olive or avocado oil
- 1 tsp salt
- ¼ tsp black pepper
- minced parsley for garnish optional
Preheat oven to 400°F. Line baking sheet pan with parchment paper (optional for easy clean-up).
Place onto baking sheet. Arrange carrots in a single layer.
Drizzle oil, sprinkle seasonings and toss carrots to coat evenly.**
Bake for 20 minutes. Ensure carrots are tender when pierced with a fork.
Serve warm, garnished with parsley if desired.
*Baby carrots can be left whole and will require less time. Larger carrots can be cut into 3″ strips and may need a few extra minutes in the oven.
**For sweeter carrots, try adding 1 tablespoon of honey or brown sugar before cooking.