Roasted Carrots
These roasted carrots are so simple, sweet and easy to make. They are perfect for meal prep, holiday meals or any weeknight dinner.
Equipment
- Medium Bowl
- Baking Sheet
- Aluminum Foil
Ingredients
- 2 lbs Baby Carrots
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- .5 teaspoon Pepper
- Parsley to serve
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with parchment or foil and set aside.
- In a medium bowl, place the carrots, oil, salt and pepper. Toss to combine.
- Transfer the carrots to the prepared baking sheet and spread into an even layer.
- Cook for approximately 40 minutes, or until tender. The size of the carrots will determine the cook time. Continue to cook and check for tenderness every 5-10 minutes or until cooked through and tender.
Notes
We used baby carrots, but you can use whole carrots, sliced carrots or whatever you prefer. Just note that the size of the carrots will effect the cook time.
These can be kept in the fridge for up to 5 days or frozen for up to a year.
Nutrition
Calories: 81kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 599mgPotassium: 307mgFiber: 4gSugar: 6gVitamin A: 17872IUVitamin C: 3mgCalcium: 42mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.