Roasted Carrots

Roasted carrots are an easy, healthy side dish ready in under 30 minutes. Roasting brings out the natural sweetness of the carrots.

I eat raw carrots every day, dipped in hummus. Read any article about healthy living and the recommendation is to eat at least 5 servings, or more, of fruit and vegetables daily. We hear this all the time, right? Bonus if you are eating a variety of colorful fruits and vegetables. Health fads come and go, but eating your veggies has stood the test of time.

We have been eating lots of veggies for quite a while. Luckily, we both like many varieties. I enjoy them prepared in any method. But roasting is a real game changer. It makes vegetables tender and delicious.

Ingredients

Carrots: Select 4 medium to large carrots.

Salt: Salt draws out the water of the vegetables and helps the roasting process.

Black Pepper: A sprinkle of black pepper adds great flavor to roasted vegetables.

Olive Oil: I roast all vegetables in olive oil.

Instructions

Preheat the oven.

Wash and peel the carrots. Trim off the ends. Slice the carrots into similar-sized strips. With medium-sized carrots, you will get 4-6 strips. With larger carrots, you will get 6-8 strips.

Add the carrots to a baking pan, sprinkle with salt and pepper, and drizzle with olive oil. Toss and arrange the carrots in a single layer on the pan.

Roast for about 25 minutes. Another thing to love about roasted vegetables is that they are hands-off after a few minutes of prep. This way you have time to prep and prepare your main course.

The carrots are done when fork-tender and start to get a little brown around the edges.

Roasted carrots are great with a variety of main courses. They were delicious alongside sweet & sour turkey meatballs and spicy sesame coconut rice.