Oven Roasted Carrots
Roasting carrots brings out their sweet & caramelized flavor for a delicious, healthy side that complements many main dishes.
Servings: 4 servings
Ingredients
- 2 pounds carrots washed and peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Slice the carrots diagonally in 1-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to the prepared sheet pan, spreading them out in a single layer.
- Roast in the preheated oven for 20-25 minutes, until they’re browned and fork tender. Roasting time may vary depending on the size of the carrots.
- Sprinkle chopped parsley on top, if desired and serve warm.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 5-6 days in the fridge.
You can freeze the roasted carrots, but I wouldn't recommend it unless you have a lot leftover and no one to eat them. If you do freeze them, I recommend you repurpose them by blending in a soup!
Make Ahead Tips: Save some time by peeling and slicing the carrots in advance. To keep them fresh in the fridge, store them in a bowl of water. Then drain and pat dry before preparing to cook.
Serving Size: One serving is about 2-3 carrots sliced.
Nutrition
Serving: 0.5pound | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 739mg | Potassium: 735mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37974IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
