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.
Course Side Dish
Keyword sheet pan
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Author Cathy Nguyen
Ingredients
2lbcarrots*cut if large, optional to peel
2tbspolive or avocado oil
1tspsalt
¼tspblack pepper
minced parsley for garnishoptional
Instructions
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.
Notes
*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.