THE BEST ROASTED CARROTS.
5 min Prep, 45 min Cook
Roasting these carrots slowly makes them caramelized, slightly crisp, and packs a delicious, vitamin-packed punch, making you wonder how vegetables could taste THIS GOOD.
Preheat oven to 375 degrees.
Wash and dry the carrots - no need to peel or cut them. If they’re GIANT mutant carrots, cut them in half or even in fourths lengthwise.
In a large mixing bowl, toss the carrots with your melted cooking oil, then spread them on a large baking sheet or cast iron skillet.
Season with garlic salt on both sides.
Pop them in the oven and roast for about 45-50 minutes. No need to turn them. They should be completely tender in the middle part of the carrots when they’re finished.
NOTES You could definitely do this with baby carrots too. Just roast them for about 30 minutes and then check on them to see if they're soft yet. If not, keep checking on them in 5-10 minute increments until you can poke a fork through them.
Serving Size 114.8 g
|Amount Per Serving|
|Calories 272.8 cals||14%|
|% Daily Value*|
|Kilojoules 1141.8 kJ||14%|
|Fat 16.2 g||25%|
|Sodium 83.8 mg||4%|
|Carbohydrate 2.7 g||1%|
|Protein 24.4 g||49%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|