Roasted Carrots

Updated: Mar 4, 2020

We love carrots! Roasting root vegetables is by far my favorite cooking method.

Serves 6 people


3 lbs of baby carrots cut in half

2 tablespoons of olive oil

Salt and pepper to taste

A light dusting of thyme and rosemary, optional

Set oven to 425 degrees. Toss carrots, olive oil, salt, pepper and herbs together. Spread evenly in a 9 x 13 baking pan. Roast for 15 minutes. Remove from the oven and mix the carrots around with a spatula, scooping from the bottom first. Roast for another 15 minutes and mix the carrots again. Roast for another 15 minutes. Carrots should be ready to eat!

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