Oven Roasted Carrots
Oven Roasted Carrots are a delicious, healthy side dish that complement many main dishes. Try roasting carrots to bring out their sweet & caramelized flavor
Servings 4 servings
Preheat oven to 400°F. Line a sheet pan with foil or parchment paper.
Slice the carrots diagonally in 2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan, spreading them out in a single layer.
Roast in the preheated oven for 20-25 minute, 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.
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.
Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 488mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25560IU | Vitamin C: 10.3mg | Calcium: 50mg | Iron: 0.5mg