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Growing up, I didn’t think I liked carrots at all. I don’t remember how I had tried them, but I never liked them. Finally, as an adult, I tried roasted carrots and my life changed. Roasting any vegetable gives them a rich flavor and, in the case of carrots, it brings out their natural sweetness.
I made this version because we harvested a ton of carrots from our garden and I wanted to see how they tasted. We grew a wide variety in all different colors, but I just cooked them all together at the same time! Whether you get your carrots from the garden or from the store, I hope you try this roasted carrots recipe and love them as much as I do!
Easy Roasted Carrots Recipe
Your first step is to find some carrots! Then preheat your oven to 425.
I used about 3 lb of freshly grown carrots, but you can get them from the store, of course! Peel them and wash them, then chop them.
Ideally you want all the pieces of the carrots to be about the same size. Mine weren’t, but they still turned out OK. Drizzle them with olive oil and sprinkle with salt.
You’ll cook them for about 20 minutes, or maybe longer if they are bigger pieces.
Add more salt and pepper if needed and remove to a bowl.
I cannot tell you how good these are. I was tempted to eat this whole bowl!
These are a great side dish for any meat! We ate them with some BBQ pulled pork and it was the perfect accompaniment.
Ingredients
- 3 lb carrots, peeled, washed, and sliced
- olive oil
- salt and pepper
Directions
- Preheat oven to 425.
- Place carrots on a foil lined baking sheet.
- Drizzle with olive oil and salt and pepper.
- Bake for 20-30 minutes depending on the size of the carrots.
- Add more salt and pepper if needed.
