Starting the carrots at a high temp gives them a beautifully browned exterior; finishing at a lower temp keeps them tender. You can sub sherry vinegar for the malt vinegar if you like. Pair the carrots with seared chicken or fish.

Robby Melvin
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Credit: Caitlin Bensel

Recipe Summary test

Serves 4 (serving size: about 4 oz.)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Toss olive oil, kosher salt, and pepper with trimmed small carrots on a baking sheet. Bake at 450°F for 20 minutes, stirring after 10 minutes. Reduce oven to 325°F (keep pan in oven). Bake for 10 more minutes. Combine chopped fresh flat-leaf parsley, chopped chives, toasted pine nuts, grated orange rind, minced garlic. Add to carrots with malt vinegar; toss.


Nutrition Facts

90 calories; fat 5g; saturated fat 1g; protein 1g; carbohydrates 10g; fiber 4g; sugars 6g; sodium 210mg.