Even though it hasn’t been terribly cold here lately, I’ve been wanting healthy comfort food like roast veggies. I don’t think a week has gone by that I haven’t roasted any! Of all the veggies I normally roast, carrots aren’t part of that rotation, so when I saw Nicole’s recipe for Roast Carrots, I knew I wanted to give it a try! I had some leftover rainbow carrots that are only palatable when cooked (am I the only person who is a carrot snob? Normally we get carrots from a local grower and they are infinitely better than the woody carrots from the store, even the rainbow ones!) so I thought why not? (If roasting carrots isn’t to your fancy, Nicole has TONS of other roast veggies like Asparagus, Cabbage, Green Beans or Zucchini!)
I used the amount of oil called for in the recipe, but I found the carrots were too oily and I patted them off with paper towel before I ate them, so I recommend starting with 1 tbsp and adding more if desired. Despite the recipe being simple, they were very tasty! Nicole was right, these babies shrink a lot!
1 lb of carrots, cleaned and peeled
1 tbsp of olive oil
1/2 – 1 tsp salt
1/2 tsp fresh ground pepper
- Preheat oven to 400F. Lightly grease a cookie sheet or line with parchment paper.
- Cut carrots into slices and pile onto the pan.
- Pour olive oil over carrots, and sprinkle with salt and pepper. Toss to coat carrots and spread out into a single layer.
- Roast carrots for 20 – 30 minutes, depending on how brown you want them to be. At about 15 min, shake pan and flip carrots over so both sides brown nicely.
- Remove from oven and serve immediately.
Nicole, it was lovely to spend time looking through your blog! You have so many delicious recipes!
Please check out the rest of Group D’s recipes by clicking the link below!