Roasted Carrots

One of my favorite foods as a kid was the sweet carrots both my Grandma and my Mom used to make for us. They would boil sliced carrots until tender and then toss them with butter, sugar, salt and pepper. I remember them being so good I ate them like candy. It was kind of a sneaky way to get kids to eat their vegetables!

As an adult, I have discovered a healthier way to get that sweet goodness out of the carrots by letting the sugars that are naturally in the carrots do the work. I have experimented with roasting many different vegetables in the oven, but I think carrots might still be my favorite. Roasting time in this recipe can be varied depending on how soft you and your family like them to be. I personally like them to have just a hint of crunchiness left in them, but they still almost melt in your mouth.

Original post date:  6-7-2015

Roasted Carrots

Print recipe

• Print with all photos
• Print text only

Serves

4 - 6

Ingredients

• 2 Pounds Carrots (peeled and sliced)
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper

Note

The parchment paper keeps the caramelization on the vegetables and not on the roasting pan. It also makes it very easy to clean the pan.

Directions

Peel and cut carrots into 3/4 - 1 inch slices. (preheat oven to 425 degrees)
Toss carrots in a large bowl with olive oil, salt and black pepper.
Place carrots on a baking sheet lined with parchment paper.
Roast in 425 degree preheated oven for 35 - 40 minutes. 20 minutes into the cooking process remove carrots from oven and stir them. Return to oven for 15 - 20 minutes or until tender.
Place carrots in a bowl and serve right away.