Oven Roasted Carrots
Above: this was my meal prep a few weekends back. Steamed broccoli, oven roasted carrots, and baked turkey meatballs. I'll be sharing the meatball recipe very soon. Up at the very top of the photo there are some Flourless Carrot Cake Blender Muffins (see recipe HERE). I went through a LOT of carrots that day.
Above: before roasting.
I've made oven roasted carrots a few times and they just get better and better each time. I keep tweaking the technique and have settled on a process I really like. I've used baby carrots before; they are easy but they are a little thick for oven roasting. I am now buying a one pound bag of whole (regular sized) carrots and am peeling them and chopping them. I basically cut each carrot in half (bisecting the carrot so that there is a narrow end and a wide end). Then I try as best as I can to cut the carrots into thin carrot sticks. The carrots will roast better if they carrot sticks are similar in size. I line my sheet pan with aluminum foil for easy clean up. I make about 3/4 to 1 pound of carrots at a time. Just make sure you have a roasting pan that is big enough so that you carrots are basically in one layer. If desired, divide the carrots into two roasting pans to ensure they roast evenly.
Above: after roasting.
Oven Roasted Carrots
3/4 to 1 pound whole carrots, washed/peeled, cut into thin carrot sticks
1/2 to 1 tablespoon extra virgin olive oil
Salt and black pepper
Sprinkle of dried herbs (oregano, basil, parsley, marjoram)
Preheat oven to 400 Farhenheit. Line roasting pan(s) with aluminum foil. Spray foil with non-stick cooking spray; set aside.
Pile carrot sticks in the center of the foil lined pan. Drizzle over about 1/2 tablespoon oil; a little more if desired. (Start with just a 1/2 tablespoon of oil; you don't want the carrots swimming in oil... just lightly coated). Sprinkle a little salt and black pepper over the carrots. If desired, also sprinkle a few pinches of dried herbs over the carrots. I like dried oregano and dried basil (if you have marjoram, add a sprinkle of that too). Dried parsley is also a great choice. This is a very flexible recipe. No need to run out and buy a bunch of bottles of herbs; use what you have or like. Using your hands, toss the carrots around the pan to coat them with the oil, salt/pepper, and herbs. Then spread the carrots into an even layer to ensure even roasting. If you have too many carrots or your roasting pan is too small, you may wish to divide your carrots into two foil lined roasting pans.
Roast in the preheated oven for about 25 minutes; stirring once at about 11 minutes.
Pile carrot sticks in the center of the foil lined pan. Drizzle over about 1/2 tablespoon oil; a little more if desired. (Start with just a 1/2 tablespoon of oil; you don't want the carrots swimming in oil... just lightly coated). Sprinkle a little salt and black pepper over the carrots. If desired, also sprinkle a few pinches of dried herbs over the carrots. I like dried oregano and dried basil (if you have marjoram, add a sprinkle of that too). Dried parsley is also a great choice. This is a very flexible recipe. No need to run out and buy a bunch of bottles of herbs; use what you have or like. Using your hands, toss the carrots around the pan to coat them with the oil, salt/pepper, and herbs. Then spread the carrots into an even layer to ensure even roasting. If you have too many carrots or your roasting pan is too small, you may wish to divide your carrots into two foil lined roasting pans.
Roast in the preheated oven for about 25 minutes; stirring once at about 11 minutes.
20 to 25 minutes. Enjoy!
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