Roasted Carrots

Southern Living
Roasted CarrotsRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
You can use bagged baby carrots, but young carrots with tops taste better.
Makes 6 to 8 servings


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3 pounds small carrots with tops
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper


Hands-On: 10 Minutes
Total: 45 Minutes

1. Preheat oven to 450°. Peel carrots, if desired. Trim tops to 1 inch.

2. Toss carrots with oil, salt, and pepper. Place on a 17- x 12-inch jelly-roll pan.

3. Bake at 450° for 20 minutes, stirring once. Reduce heat to 325°, and bake, stirring occasionally, 15 minutes or until carrots are browned and tender.

Created date

March 2011