Roasted Carrots (5 Ways)

Orange Roasted Rainbow Carrots

Serves: 4-6

Ingredients:

  • 2 lbs carrots (regular, baby, or rainbow)
  • 1-2 tbs olive oil (coat carrots in thin layer of oil)
  • 1 tsp kosher salt
  • 1/4-1/2 tsp freshly ground black pepper

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Remove the tops and scrub the carrots with a vegetable brush.
  3. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part.
  4. Place the carrots on a baking sheet, drizzle with olive oil, and sprinkle with  kosher salt and pepper (add other spices + herbs depending on variation).
  5. Toss well with your hands and spread out in one layer.
  6. Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender.
  7. Add flavoring (see Variations)
  8. Serve hot or at room temperature.

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Variations:

Orange Roasted Rainbow Carrots
Sprinkle with 1 tsp grated orange zest, 2 tbs freshly squeezed orange juice, and toss well.

Roasted Carrots + Fresh Herbs
Toss the carrots with minced dill or parsley, season to taste, and serve.

Balsamic Glazed Carrots
Drizzle with balsamic glaze (1/4 cup balsamic vinegar + 2 tbs honey or maple syrup simmered & reduced by half) + fresh parsley.

Spiced Carrots (great with Mexican dishes)
Add 1/2 – 1 1/2 teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots) and 1/2 teaspoon ground cinnamon to the oil, salt, and pepper in step 4.

Roasted Carrots With Parsley and Thyme
Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, 1 tsp fresh thyme and 1/2 tsp oregano. Add 3 tbs finely chopped flat-leaf parsley and stir gently before serving.