Roasted Carrots
User Reviews
4.9
Roasted Carrots
Description
"Roasted Carrots" involves cutting carrots into evenly-sized pieces and coating them with extra-virgin olive oil, honey (or maple syrup), salt, and freshly ground black pepper. Roasting at a high temperature (425°F) for 15 to 25 minutes produces carrots that are fork-tender with a lightly browned surface, emphasizing natural sweetness from the honey and roasting process.
The honey or maple syrup introduces a subtle caramelized note, offset by the seasoning of salt and pepper. The texture remains tender without becoming mushy, depending on carrot size and roasting time. A sprinkle of fresh parsley after cooking adds freshness and a mild herbal flavor, complementing the earthy carrot taste.
This simple preparation is suited as a side dish for various meals, bringing color and a balance of sweet and savory flavors. The recipe encourages monitoring doneness to avoid overcooking and adapting timing as needed based on carrot thickness.
Ingredients
- 1 pound carrot about 1 large or 2 medium bunches, cut into 2-inch barrels
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt sea salt
- black pepper freshly ground
- parsley for garnish, chopped, fresh
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.
- Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.
- Remove from the oven and season to taste. Garnish with parsley and serve.
User Reviews
Overall Rating
4.9
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