It’s January, so let’s eat vegetables! Roasted carrots get such a sweet, concentrated flavor, and they go with anything. The prep only takes a few minutes, and carrots roast faster than, say, sweet potatoes, so you don’t have to plan ahead much for this one. Plus, I always have a bag of carrots in my fridge, since they keep forever (and we use them just about every day for
salads carrots + peanut butter).
Dump them onto a parchment-covered baking sheet and drizzle on olive oil. Give them a good sprinkle of kosher salt and some pepper, and toss them around. My toddler has recently started a) taking only one nap and b) dragging chairs around the kitchen at will and helping herself to whatever she can reach on the counter. It’s super safe and helpful! She’ll probably be appearing as a lovely assistant more often.
Then the carrots roast for just 20 minutes. This is an easy side for any meal – try them with grilled chicken, turkey burgers, or this yummy parmesan + breadcrumbs chicken (which cooks at the same oven temperature, score)!Print
- 6 carrots, peeled and cut into even chunks (slice thicker ends longways)
- 1-2 Tablespoons olive oil
- kosher salt and pepper to taste (be generous – I use about 1/2 teaspoon kosher salt)
- Preheat the oven to 400. Chunk up the carrots and pile them on a parchment-lined baking sheet (I use a quarter sheet pan size for this amount – see notes).
- Drizzle with olive oil and sprinkle with salt and pepper, then toss to evenly coat the carrot pieces. Spread them into an even layer and roast for 20 minutes, until tender.
To make carrots for a crowd, double the recipe and use a half sheet pan.
This recipe is slightly adapted from Ina Garten…and by “adapted”, I mean I didn’t fancy them up with chopped fresh herbs. Bahaha!