Roasted Carrots

Name: Roasted Carrots
Total time: 45 min
Yield: Makes 6 to 8 servings
Ingredients: 3 pounds small carrots with tops; 1 tablespoon olive oil; ¾ teaspoon salt; ¼ teaspoon pepper

1 Rating

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

By Tasia Malakasis, Huntsville, Alabama

Recipe by Southern Living April 2011

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

hands-on:

10 mins

total:

45 mins

Yield:

Makes 6 to 8 servings

Ingredients

3 pounds small carrots with tops
1 tablespoon olive oil
¾ teaspoon salt
¼ teaspoon pepper

Directions

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

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

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Recipe Summary test

Ingredients

Directions

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Roasted Carrots

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Roasted Carrots