Roasted Carrots
Roasted carrots – the easiest side dish ever. Just 3 ingredients, 30 minutes, 1 baking sheet.
Equipment
- Baking Sheet
- Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Small Bowl(optional for garlic oil)
Ingredients
- Carrots(scrubbed or peeled)1 lb
- Olive Oil(divided)2 tbsp
- Garlic Head(unpeeled, halved crosswise, optional)1 pc
- Salt¾ tsp
- Black Pepper½ tsp
- Fresh Parsley(chopped, optional for garnish)1 tsp
Instructions
- Preheat oven to 425°F with the rack in the center.
- Scrub or peel carrots, then dry them very well with a paper towel. Leave thin carrots whole, halve thicker ones lengthwise or cut into 2 inch pieces so they cook evenly.
- Place carrots and the halved garlic head (if using) on the baking sheet. Drizzle with 1 tbsp olive oil, salt and black pepper. Toss to coat evenly, then spread in a single layer with space between pieces.
- Roast for 20-25 minutes for thin to medium carrots, or 25-30 minutes for larger ones. The carrots are ready when a fork pierces the thickest part with just a little resistance, not feel mushy and the edges are lightly browned.
- For the garlic finish (optional), squeeze the roasted garlic cloves into a small bowl, add the remaining 1 tbsp olive oil, and mash with a fork until smooth.
- Transfer carrots to a serving dish. Drizzle with the garlic oil and sprinkle with chopped fresh parsley, both optional. Serve warm.
Notes
- Turn the oven on before you do anything else – it'll be fully heated by the time your carrots are ready to go in.
- Pat the carrots completely dry before adding any seasoning – moisture on the surface prevents caramelization.
- Give the carrots enough room on the baking sheet to breathe – if they're touching, split them between two sheets.
- The roasted garlic is a step worth taking – just be careful squeezing the cloves out, they get extremely hot in the oven.
- Aim for similar sized pieces throughout so nothing ends up overcooked while the rest is still catching up.
- Keep the pieces roughly the same size so everything cooks evenly.
Nutrition Information
Serving Size: 116 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 76 kcal | 4% |
| Protein | 1 g | 2% |
| Fat | 3.5 g | 5% |
| Saturated | 0.5 g | 3% |
| Unsaturated | 2.8 g | 7% |
| Carbohydrate | 10.8 g | 4% |
| Dietary Fiber | 3.1 g | 12% |
| Sugars | 5.2 g | 6% |
| Sodium | 431 mg | 19% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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