Roasted Carrots

How simple, carrots, olive oil, salt and pepper and a pan will equal savory carrots with that great depth of a roasted vegetable.

Rosemary Roasted Carrots

Roasted Carrots – Serves 2-3

6-8 Large Carrots
1TB Olive Oil
Salt & Pepper

Wash and peel carrots, trim the ends and cut the carrots into equal length pieces.  I will also chop the thicker ends in half so all pieces are the same size.  Place into a mixing bowl and drizzle with the olive oil, toss to coat and then add salt and pepper to your liking.  I have found that while you could toss in the olive oil on the baking pan I use much less oil if I place in a mixing bowl and add oil 1tsp at a time, there is no difference in taste using less oil, only a difference in health.

Bake in a 400° oven for at least 30 minutes, flipping every 15 minutes.  Depending on the size of your carrots it could take up to an hour for a fork to easily pierce through the carrot.  Do not get worried when you see brown spots on the carrots, they are not burning that is the sugars of the vegetable caramelizing and is what makes them insanely tasty.

WW: 1 Points Plus / serving

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One Response to Roasted Carrots

  1. JANET ROEHMER says:

    I really like this recipe for carrots. They keep their flavor much better than boiling and this is a quick and easy way to prepare them.

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