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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Roasted Carrots

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

Southern Living APRIL 2011

  • Yield: Makes 6 to 8 servings
  • 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. 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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Roasted Carrots recipe

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