![]() ![]() Drizzle them with olive oil and toss to coat the carrots. Place the carrots on a rimmed baking sheet that you’ve lined with parchment paper. Cut any large/thick carrot pieces in half lengthwise. Slice them on the diagonal into 2-inch pieces. A lower temperature + longer bake time means that the carrots will soften up more without burning the edges. If you prefer your carrots softer inside, roast them at 400° F and add a few minutes to the bake time. The higher temperature helps to brown (and caramelize!) the edges, and the insides stay pleasantly crisp-tender. Slicing carrots on the bias (diagonal) makes for a pretty presentation.Ĭhoose the best temperature. I recommend cutting them into 2-inch pieces and then slicing any thick pieces in half lengthwise. Carrots will shrink down some in the oven, so don’t cut them too small to start with. If your pan is overcrowded the carrots will steam instead of roast.Ĭhop them large. This allows the air to circulate around the carrots as they bake, so that the edges caramelize. Spread the carrots out in an even layer on the baking sheet before you put them in the oven. This healthy side dish is perfect for any night of the week!Ī few simple tricks will have you making roasted carrots so irresistible, everyone at the table will be asking for seconds. Along with Roasted Broccoli and Roasted Brussels Sprouts, these roasted carrots are my go-to when it comes to roasting veggies.Īs carrots bake in the oven, their slightly sweet flavor intensifies and the edges get deliciously golden brown. Not only is it easy, but roasting vegetables in the oven brings out their natural sweetness and gives them the most delicious caramelized flavor. Putting a pan of veggies in the oven to roast is one of the easiest ways to make a healthy side dish for dinner. This simple recipe makes the best Roasted Carrots! Tender in the middle and caramelized on the edges, these carrots take just minutes to prep for the oven.
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