Roasted carrots are the perfect veggie side dish. They’re easy to make and amazingly flavorful. My daughter in law makes them weekly. The hot oven intensifies the carrots’ natural sweetness, and it makes them soft and tender, with lightly crisp, caramelized edges. I can never resist eating some straight off the baking sheet!
Try adding some spices: Carrots pair beautifully with warm, earthy spices like cumin, coriander, and cinnamon. Toss them with 1/4 teaspoon of one or more of these spices before roasting.
Ingredients:
- 1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions:
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.
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Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.
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Remove from the oven and season to taste. Garnish with parsley and serve.
Recipe from: Love and Lemons Blog
