Ingredients
15 carrots (2 lbs), peeled and quartered
3 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
Freshly chopped parsley, for garnish (optional)
Preparation
Step 1Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.Step 2Roast until tender and lightly caramelized, 30 minutes.Step 3Garnish with parsley, if desired, before serving.
It’s also impossible to mess up. Toss carrots with olive oil, salt, and pepper, and spread in an even layer on a large sheet tray. (Feel free to throw in any of your favorite herbs or spices as well!) Be sure not to overcrowd your pan, or the liquid released from the carrots will prevent them from caramelizing. To test if the carrots are tender, pierce a fork or paring knife into the fattest part of a cooked carrot. If it goes through easily, you’re go to go. If you have any leftover (we’d be shocked if you did btw) you can store them in an airtight container for up to 6 days in the fridge. Made this yet? Let us know how it went in the comments below!
