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

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
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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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