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Epicurious

Roasted Carrots

Image may contain Plant Food Fries Produce Vegetable Yam and Sweet Potato
Alex Lau

For more variations and veggie inspiration, check out our roasted veggie matrix.

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

3 pounds carrots, peeled, cut into 3-inch pieces, halved lengthwised, quartered if large
¼ cup olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 450°. Toss carrots, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

TagsCarrotRoot VegetableVegetableEasySideDairy FreeGluten FreeNut FreeVeganVegetarianRoastDinnerBon Appétit
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