Oven Roasted Carrots
Oven roasted carrots are roasted to perfection with loads of herbs and spices. It is a healthy and delicious weeknight side dish recipe. There’s no cutting or peeling involved when you buy baby carrots.
Ingredients
- 1 pound Baby carrots * see notes
- 1 tsp Italian seasoning
- 1/4 tsp Parsley flakes
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Black pepper powder
- 1/4 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/3 tsp Kosher salt or as required
- 1 tbsp Oil
Instructions
- Preheat the oven to 400°F (200ºC)
- Thoroughly wash the baby carrots and pat them dry.
- In a large bowl, add oil, all the spices and herbs, and some salt.
- Combine the baby carrots and toss them to coat with oil and spices.
- Line a parchment paper on a large baking tray.
- Arrange the carrots in a single layer on the baking sheet.
- Bake them for 25-30 minutes, tossing halfway until the carrots are tender.
- Let the carrots cool for 5 minutes, sprinkle some extra seasonings if you wish, and serve.
Notes
- Use regular carrots, peel them, and cut them into diagonals/discs.
- Make sure to use a parchment paper which can withstand 400°F (200ºC) baking temperature. This will help the carrots to cook evenly, prevent them from sticking, and roast them perfectly.
- You may use aluminum foil but make sure to brush some oil and then roast the carrots preventing them from sticking to the foil.
- The thickness of the carrots and size will vary the timing of cooking the carrots in the oven.
- Make sure to toss them halfway through while baking for an even roasting.