Roasted Carrots

Name: Roasted Carrots
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels; 1 tablespoon extra-virgin olive oil; 1 teaspoon honey or maple syrup; ½ teaspoon sea salt; Freshly ground black pepper; Chopped fresh parsley, for garnish

35 minutes80 kcal cal / servingServes 4 servings

Scale

Ingredients

1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels
1 tablespoon extra-virgin olive oil
1 teaspoon honey or maple syrup
½ teaspoon sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish

Steps

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the prepared carrots with the olive oil, honey (or maple syrup), salt, and several grinds of freshly ground black pepper.
Transfer the coated carrots to the prepared baking sheet and spread them in a single layer.
Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy. The cooking time will vary depending on the size of your carrots.
Remove from the oven and season to taste with additional salt and pepper if desired.
Garnish with chopped fresh parsley and serve immediately.

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