Roasted Carrots
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.87 out of 5 stars
(23)
Ingredients
4 servings
- 1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
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Preparation
Chef’s notes
I recommend seeking out whole orange or rainbow carrots to make this recipe. They have a more complex flavor and firmer texture than packaged baby carrots.
If using baby carrots, start checking them after just 10 minutes in the oven as they can quickly go from fork-tender to mushy.
For variations, consider adding spices like cumin, coriander, or cinnamon before roasting, or use a garlic Parmesan seasoning instead of honey.