Roasted Carrots Recipe
These roasted carrots are simple, flavorful, and perfectly caramelized with olive oil, salt, and pepper. They’re tender on the inside with a slight crisp on the edges, making them a delicious and easy side dish. Finish with fresh parsley for a bright, fresh touch!
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Calories: 103kcal
Servings: 6
Equipment
- Tongs
- Fork
Ingredients
- 2 pounds carrots washed peeled and cut if large
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper plus additional to taste as needed
- chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper for easy clean-up.
- Toss the carrots with oil and your preferred seasoning.
- Spread the carrots evenly on the prepared baking sheet in a single layer.
- Bake for 18-20 minutes if using baby or garden carrots, or 25-30 minutes for larger store-bought carrots.
- Check for doneness by piercing the carrots with a fork; they should be tender.
- Serve warm, garnishing with parsley if desired.
Nutrition
Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Sodium: 492mg | Potassium: 483mg | Fiber: 4g | Sugar: 7g | Vitamin C: 8.9mg | Calcium: 50mg | Iron: 0.5mg