Roasted Carrots

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

You can use bagged baby carrots, but young carrots with tops taste better.

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 10 Minutes
Total: 45 Minutes


Ingredients

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

Preparation

  1. 1. Preheat oven to 450°. Peel carrots, if desired. Trim tops to 1 inch.
  2. 2. Toss carrots with oil, salt, and pepper. Place on a 17- x 12-inch jelly-roll pan.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Carrots Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy