Sort ingredients
cbarnes22
QR Code
Listen
Pdf
PREP: Preheat oven to 425 degrees F. Peel the carrots, cut off the tops, and slice them diagonally about ½ 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. FOR SAVORY CARROTS: Toss with fresh herbs and serve. FOR SWEET CARROTS: 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.