Oven Roasted Carrots Recipe
Simple roasted carrots recipe using olive oil, salt, and pepper, cooked in the oven until caramelized and fork-tender.
Servings: 4 servings
Equipment
Ingredients
- 2 pounds carrots washed and peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Slice the carrots diagonally into 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 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
- My Top Tip: Cut the slices bigger than you think. Carrots shrink in the oven, so I recommend cutting them into large chunks no smaller than 1 inch thick.
- Storage: Store any leftovers in an airtight container. They'll last for about 5–6 days in the fridge.
- Serving Size: One serving is about 2–3 whole sliced carrots.
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
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