Ingredients
Units
Scale
- 1lb Carrots peeled
- 1 Teaspoon Olive Oil or Avocado Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
- Preheat the oven to 425F/218C.
- Peel the carrots then chop the carrots in half lengthwise and cut into 2-3 inch sticks, the bottom of the carrot is often much thinner then the top so sometimes I chop a 2-3 inch piece of the whole bottom of the carrot before cutting the carrot in half. You just want to make sure that your pieces of carrot are around the same size so that they will bake evenly.
- Ever so lightly spray a baking sheet with oil then place carrots on the baking sheet and spread evenly. You do not want the carrots to be too close together or place too many on one sheet, if the carrots are too crowded they will not get the nice roast on them, they will end up steaming more than roasting. Spray a little more oil to cover the tops of the carrots and sprinkle with salt and pepper.
- Bake the carrots on the top rack of the oven for 15 minutes then take the tray out and jiggle the pan to move the carrots around, or use a spatula to flip the carrots, bake for an additional 5-10 minutes depending on how large/ thick your carrots are, they should be fork-tender when done.
- Serve immediately, store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5
- Cook Time: 25
- Category: Side
- Method: Roast
- Cuisine: American
