Roasted Carrots , By Melissa C. Klein | Healthy Dinner Recipes Easy .
With both a sweet and a savory option, these delicious roasted carrots make the perfect side dish to any meal! These carrots are roasted at a high temperature which brings out their natural sweetness and gives them the perfect caramelized edges and tender-crisp texture.
Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4 - 6 Servings
• 2 pounds carrots, peeled and sliced on diagonal
• 2 tablespoons good quality olive oil
• 1/2 teaspoon salt (I use Kosher)
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons finely chopped fresh flat leaf parsley or 2 teaspoons fresh thyme
• 2 tablespoons honey
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• Preheat the oven to 425 degrees F. Peel all the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part (each diagonal cut you make should be about 1 inch apart). Make sure carrots are all cut around the same size to ensure even roasting.
• Add cut carrots to a LARGE sheet pan (I use a 15 inch by 21 inch sheet pan*). FOR SWEET CARROTS: Add olive oil and salt. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots.
• Spread carrots into 1 even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. (Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots).
• Remove the carrots from the oven. FOR SAVORY CARROTS: toss with fresh herbs and serve immediately. FOR SWEET CARROTS: whisk together honey, melted butter, and cinnamon in a small bowl until smooth. Drizzle over carrots and toss. Serve immediately.
• Leftover carrots will keep well in the fridge (covered/stored in tupperware) for 3 to 4 days.
Read More this full recipes at Roasted Carrots
With both a sweet and a savory option, these delicious roasted carrots make the perfect side dish to any meal! These carrots are roasted at a high temperature which brings out their natural sweetness and gives them the perfect caramelized edges and tender-crisp texture.
Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4 - 6 Servings
INGREDIENTS:
• 2 pounds carrots, peeled and sliced on diagonal
• 2 tablespoons good quality olive oil
• 1/2 teaspoon salt (I use Kosher)
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons finely chopped fresh flat leaf parsley or 2 teaspoons fresh thyme
• 2 tablespoons honey
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon ground cinnamon
INSTRUCTIONS:
• Preheat the oven to 425 degrees F. Peel all the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part (each diagonal cut you make should be about 1 inch apart). Make sure carrots are all cut around the same size to ensure even roasting.
• Add cut carrots to a LARGE sheet pan (I use a 15 inch by 21 inch sheet pan*). FOR SWEET CARROTS: Add olive oil and salt. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots.
• Spread carrots into 1 even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. (Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots).
• Remove the carrots from the oven. FOR SAVORY CARROTS: toss with fresh herbs and serve immediately. FOR SWEET CARROTS: whisk together honey, melted butter, and cinnamon in a small bowl until smooth. Drizzle over carrots and toss. Serve immediately.
• Leftover carrots will keep well in the fridge (covered/stored in tupperware) for 3 to 4 days.
Read More this full recipes at Roasted Carrots
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