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
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Total: 45 Minutes
- 3 pounds small carrots with tops
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 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.
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