Roasted Carrots
Sweet and tender carrots roasted to perfection with olive oil until caramelized and golden brown. This simple side dish highlights the natural flavors of fresh carrots with their tops intact.
6 servings
50 min
Ingredients
- •3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Preheat oven to 500°F with rack in lower third.
5 min
- 2.
Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
45 min
