Ingredients
The following ingredients have 5 Servings
- 2 pounds carrots
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Optional garnish: 2 teaspoons chopped fresh chives, green onions, parsley or dill
- 1/2 to 1 1/2 teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 tablespoon honey
Instruction
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about 1/2″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.*
- Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.** (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.
