Roasted Carrots
The best way to cook carrots! Simple Roasted Carrots are not only easy to prepare but are also packed with so much flavor. If you have a picky carrot eater, this recipe might convert them!
I've yet to discover a better method for preparing carrots that taste as delightful as when they're roasted. The preparation is effortless; just peel, chop, season, and let them roast in the oven. It doesn't get much easier than that!
This side dish is incredibly versatile and pairs well with a variety of main courses, from pork tenderloin to grilled chicken, making it a fail-safe addition to any meal. Whether you serve these roasted carrots on a busy weeknight or for a special occasion, everyone is sure to love the flavor.
While roasted carrots are delicious with just a simple seasoning of salt and pepper, adding fresh herbs can greatly enhance their flavor.
YUMMY TIP:
When the carrots come out of the oven, sprinkle them with some freshly shredded parmesan cheese for added flavor!
STEP 1
Combine the carrots, oil, melted butter, salt, pepper, garlic powder, fresh thyme and fresh parsley in a large bowl. Toss to evenly coat.
STEP 2
Transfer to a sheet pan and spread out into an even layer.
STEP 3
Roast for 20 to 25 minutes, until tender. Enjoy!
If you like this recipe, you may also like one of these side dishes.
The best way to cook carrots! Simple Roasted Carrots are not only easy to prepare but are also packed with so much flavor. If you have a picky carrot eater, this recipe might convert them!
- 1 pound carrots (peeled and washed)
- 1 tablespoon oilive oil (or any neutral tasting oil)
- 1 tablespoon unsalted butter (melted)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fesh thyme (minced)
- 1 teaspoon fresh parsley (minced)
Preheat and oven to 425°F and line a sheet pan with parchment paper. Cut the carrots lengthwise into 1/4-inch thick, 3-inch-long pieces. Making sure to get the pieces as uniform as possible to promote even cooking.
Place all of the ingredients to a large bowl and toss to evenly coat.
Transfer to a sheet pan and spread out into an even layer. Roast for 20 to 25 minutes, until tender. Enjoy!
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