Roasted Carrots

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I happen to have children who love vegetables. All vegetables. Even brussel sprouts. But I know that a lot of parents struggle to get their kids to eat vegetables, so this one is for you. Roasted carrots are pretty, slightly sweet, and probably one of my favorite of all the roasted vegetables.

I grew up eating a lot of steamed and boiled veggies and up until a few years ago, it’s pretty much all I made for my kids. Just add a little butter and salt and they were ready in just a few minutes. But after I started roasting brussel sprouts on a pretty regular basis, I realized that when it comes to roasted vegetables, the skies are the limit.

You can make roasted carrots with regular orange carrots. I happened to find a bag of multi-colored carrots at my local Earth Fare and knew that they would be perfect for roasting. The different colors taste pretty much the same, though I do find that the other colors are a tad bit sweeter.

What I love most about this roasted carrots recipe is how very easy they are to make. You only need four ingredients and a few minutes. You will spend most of your time peeling the carrots. The oven does the rest of the work. If you have kids that are old enough or a husband who wants to help – have them peel the carrots for you.

I like to leave my roasted carrots whole. You can also chop them up into smaller pieces. Or if you are running short on time, you can buy a bag of pre-peeled baby carrots or carrot sticks. If you do choose to cut them, I recommend putting them in a large bowl and pouring the avocado oil on top. Toss them in the bowl. That will help you to make sure that every piece is coated. I don’t sprinkle the salt and pepper on until they are on the baking sheet. That way I can make sure that they all get pretty even spices.

If you decide to leave your carrots whole when you roast them, I have a little tip. After you peel all of the carrots, lay them out on a baking sheet. Then, use a basting brush and brush each carrot (both sides) with avocado oil. Then you can sprinkle salt and pepper on both sides as well.

I use Himalayan pink salt, but you can use any salt that you prefer. Salt and pepper are really the only two spices you need, but you can add garlic powder, onion powder, oregano, thyme. It’s really up to you.

I love these roasted carrots as a side dish for Easter, but you can make them all year long.

I’ve tried to show the steps in the photos above for you, to make it a bit easier to make these roasted carrots.

1. Peel carrots and arrange in a single layer on a baking sheet.
2. Using a basting brush, brush avocado oil on both sides of each carrot.
3. Sprinkle salt and pepper all over one side of the carrots.
4. Turn the carrots over and sprinkle salt and pepper on that side as well.
5. Roast in the oven at 425º for 30-40 minutes, flipping over onto the other side halfway through.
6. Sprinkle with chopped parsley (optional) and serve warm.

ROASTED CARROTS

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