Roasted Carrots in the Oven
Looking to elevate your vegetable game? Look no further than this irresistible recipe for Oven Roasted Carrots! Roasting brings out the carrot’s natural sweetness while giving them a deliciously caramelized exterior. With just a few ingredients, you can transform ordinary carrots into a mouthwatering side dish that will steal the show. The finishing touch of fresh chopped parsley adds a burst of freshness with contrasting color, and toasted nuts provide a delightful crunch that takes everyday carrots to a whole new level.
Servings: 4 servings
Calories: 132kcal
Ingredients
- 1 1/2 pounds carrots around 20 small-ish (4 to 6 inches in length)
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- Fresh ground pepper to taste
- fresh Italian Chopped, flat leaf parsley, for garnish
- roasted nuts Chopped, pecans, almonds, walnuts, etc., for garnish (optional)
Instructions
- Preheat oven to 425 degrees.
- Peel carrots, trim green tops to around 1-inch long.
- Place carrots in a single layer on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and fresh ground pepper, and toss (I like to use my hands). Roast for around 25 to 30 minutes, stirring every 10 minutes or so, until carrots are just tender and not mushy.
- Remove from oven and place carrots on a serving platter. Garnish with chopped parsley and nuts (if using).
- Serve warm or at room temperature.
Nutrition
Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 118mg | Potassium: 544mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28416IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg