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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
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 156kcal

Ingredients

  • 2 pounds carrots
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt flaky
  • ¼ teaspoon black pepper
  • 1 tablespoon parsley

Instructions

  • 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.

Notes

  • You can substitute chives or rosemary for the parsley if you like. 

Nutrition

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