Print
Roasted Carrots
How to make oven roasted carrots in just 30 minutes
Course Side Dish
Cuisine American
Keyword carrots, roasted carrots
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 156kcal
- 2 pounds carrots
- 2 tablespoons olive oil
- 1 teaspoon sea salt flaky
- ¼ teaspoon black pepper
- 1 tablespoon parsley
Start by peeling the carrots. You can cut off the tops OR leave them on for roasting.
Place the peeled carrots on a baking sheet.
Drizzle the oil over the top and toss so all the carrots get coated in the oil.
Then lay them out so they are in one layer, or as close to one layer as you can.
Sprinkle the salt and pepper if using over the tops.
Roast at 425°F for 25-28 minutes. Use a fork to pierce the largest carrot to see if they are done; they should be soft but not mushy.
Sprinkle the chopped parsley over the carrots just before serving.
- You can substitute chives or rosemary for the parsley if you like.
Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 739mg | Potassium: 733mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37973IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 1mg