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Oven Roasted Carrots
Make oven roasted carrots for a sweet and healthy side dish that goes with everything!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
103
Author:
Candace
Equipment
Baking tray
Parchment paper
Large mixing bowl
Ingredients
2
pounds
carrots
washed, and peeled (if not garden carrots). Cut carrots if large.
2
Tablespoons
olive oil
1
teaspoon
kosher salt
¼
teaspoon
freshly ground black pepper
or to taste
fresh chopped parsley
optional garnish
Instructions
Preheat oven to 425°F. Line a baking tray with parchment paper.
If the carrots are thick, cut them in half lengthwise.
In a large bowl, toss carrots with oil, salt, and pepper. Add carrots to baking tray in a single layer.
Bake until carrots are fork tender, 18-20 minutes for garden or baby carrots, 25-30 minutes for regular carrots.
Garnish with parsley and pepper if desired and serve immediately.
Notes
Cook carrots at 425°F. The high temperature caramelizes the outside and gives the best flavor.
Cook time for garden or baby carrots is 18-20 minutes
Cook time for regular carrots is 25-30 minutes.
If carrots are tender when pierced with a fork they are cooked!
Nutrition
Calories:
103
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
492
mg
|
Potassium:
485
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
25260
IU
|
Vitamin C:
9
mg
|
Calcium:
51
mg
|
Iron:
0.5
mg