Roasted carrots: A quick and easy side dish that comes in both sweet and savory flavors, ready in less than 30 minutes and the perfect side for any meal.
PREP: Preheat oven to 425 degrees F. Peel the carrots, cut off the tops, and slice them diagonally about 1/2 inch thick at the widest part, ensuring pieces are similar in size for even roasting.
CARROTS: Place cut carrots on a large sheet pan (15-inch by 21-inch, Note 1). For sweet carrots, add olive oil and salt. For savory carrots, add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat evenly.
BAKE: Spread carrots in an even layer and roast for 10 minutes. Remove, toss, and return to oven. Roast for another 8 to 15 minutes until caramelized and tender. Roasting time may vary based on oven temperature, carrot spacing, and desired doneness.
SERVE: Remove the carrots from the oven. FORSAVORYCARROTS: Toss with fresh herbs and serve. FORSWEETCARROTS: Mix honey, melted butter, and cinnamon, drizzle over the carrots, and serve immediately.
STORAGE: Leftover carrots can be stored in a covered container in the fridge for 3 to 4 days.
Notes
Note 1:For the best roasted carrots, ensure they have plenty of space on a large tray and aren't overlapping. This helps them cook better.Nutritional information includes both the savory and sweet seasoning blends. The calculation tool is unable to separate out the two groups of ingredients.