Ingredients
Carrots
- 2 pounds carrots, washed and peeled
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
- Prepare the Carrots: Slice the peeled carrots diagonally into 1-inch thick slices to ensure even cooking and a nice presentation. In a large bowl, toss the carrot slices with olive oil, salt, and black pepper until they are evenly coated.
- Roast the Carrots: Spread the seasoned carrot slices in a single layer on the prepared baking sheet. Place the sheet in the preheated oven and roast for 20 to 25 minutes, or until the carrots are browned and fork-tender. The exact time may vary based on carrot size, so check for softness.
- Add Parsley and Serve: Remove the roasted carrots from the oven and sprinkle with chopped parsley for a fresh, herbaceous finish. Serve warm as a delicious side dish.
Notes
- Use fresh, firm carrots for best roasting results.
- Adjust salt and pepper to taste.
- For extra flavor, consider adding a splash of honey or balsamic vinegar before roasting.
- Roasting time can vary based on carrot thickness, so check doneness with a fork.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
