Easy Roasted Carrots
Tender, perfectly seasoned carrots baked to perfection.
Yield: 6
Calories: 107kcal
Materials
- 2 lbs. carrots, washed, peeled, and cut (if necessary)
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- Optional Garnish: butter and chopped fresh parsley
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper.
- In a large bowl, toss carrots with oil. Add salt and pepper and toss again.
- Lay carrots in single layer on baking sheet. Bake for 20 - 30 minutes, or until fork-tender.
- Garnish with optional pat of butter and/or chopped fresh parsley. Enjoy!
Notes
Cut & Peeled Baby Carrots are the easiest, as they're ready to go.
Baby carrots need only be peeled.
Larger carrots need to be peeled, then cut into 1 1/2" pieces, and require additional baking time.
For a quick glaze to sweeten the carrots more, add 1 - 2 tablespoons of either honey or brown sugar before baking.
Nutrition
Calories: 107kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 423mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25.261IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg