Easy Roasted Carrots Recipe

Name: Easy Roasted Carrots Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pounds carrots ((about 6 - 8 large carrots) – see step 2 for prep); 2 tablespoons olive oil; 1 tablespoon maple syrup ((optional, for a touch of sweetness)); 1/2 teaspoon salt ((or to taste)); 1/4 teaspoon black pepper ((or to taste)); Chopped fresh parsley or dill (for garnish (optional))

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6

carrot

Ingredients

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2 pounds carrots ((about 6 - 8 large carrots) – see step 2 for prep)2 tablespoons olive oil1 tablespoon maple syrup ((optional, for a touch of sweetness))1/2 teaspoon salt ((or to taste))1/4 teaspoon black pepper ((or to taste))Chopped fresh parsley or dill (for garnish (optional))

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Instructions

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Step 1

Preheat your oven to 425℉ (220℃).

Step 2

Prepare the carrots: Peel the carrots and cut them on a diagonal into 1-inch thick slices. This diagonal cut allows for more surface area, which helps them roast evenly and gives a beautiful presentation.

Step 3

Season the carrots: Spread the carrots out onto a large baking sheet. Drizzle with olive oil and maple syrup (if using), then sprinkle with salt and pepper. Toss everything well to evenly coat the carrots. Make sure the carrots are spread out in a single layer, which helps them roast rather than steam.

Step 4

Roast the carrots: Place the baking sheet in the preheated oven and roast for 20-30 minutes, flipping the carrots halfway through to ensure even browning. Start checking for doneness around the 20-minute mark by piercing a carrot with a fork. The carrots should be tender all the way through. In my experience, they’re usually perfect at around 25 minutes, but cooking time can vary depending on the size of your carrot pieces and your oven.

Step 5

Serve: Optionally, sprinkle with fresh parsley or dill, and extra salt or pepper if desired. Serve hot.Storage: Allow the carrots to cool completely before transferring to an airtight container. They will keep in the fridge for 4 -6 days or can be frozen for up to 3 months. Reheat in the microwave or oven, or enjoy cold in salads.