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The Best Roast Carrots Recipe

cooked carrots on a cast iron skillet on marble background

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These Roasted Carrots are the perfect side dish - a quick 5-minute prep and 25 minutes in the oven result in tender, caramelized carrots. Elevate your dinner table with this easy-to-make recipe that offers a burst of natural sweetness and a hint of caramelization in every bite.

Ingredients

Scale

1 pound carrots

2 tablespoons olive oil

Salt and black pepper to taste

Instructions

Preheat your oven to 425°F (220°C). This high temperature will help the carrots become tender on the inside and caramelized on the outside.

Start by cleaning the carrots thoroughly under cold running water to remove any dirt or debris. Use a vegetable brush if necessary to scrub them clean.

Depending on your preference and the freshness of the carrots, you can choose to peel them or leave the skin on. Peeling is optional but can result in a smoother texture.

Trim both ends of the carrots. If they are thin, you can leave them whole. For thicker carrots, cut them into evenly sized pieces, about 2-3 inches long, to ensure even cooking.

Place the cleaned and cut carrots in a large mixing bowl. Drizzle the olive oil over them, ensuring they are evenly coated. Season with salt and pepper to taste. You can also add herbs or spices like rosemary, thyme, or paprika for added flavor.

Gently toss the carrots in the bowl to make sure they are well-coated with the oil and seasonings.

Spread the seasoned carrots in a single layer on a baking sheet. Make sure there is space between each carrot to allow for even cooking.

Place the baking sheet in the preheated oven and roast the carrots for about 20-25 minutes, or until they are tender and slightly caramelized. You can give them a gentle stir or shake halfway through cooking to ensure even browning.

The roasted carrots are ready when they are tender when pierced with a fork and have developed a nice caramelized color on the outside.

Nutrition

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