Simple Roasted Carrots

1. 1
   prep · ~5 min

   Preheat the oven and prep the baking sheet.

   1.Position a rack in the middle of the oven and preheat to 425°F (220°C).

   2.Line a large rimmed baking sheet with parchment paper for easy cleanup.

   TIPA hot oven is key — 425°F gives you caramelized edges without burning.
2. 2
   prep · ~5 min

   Peel and cut the carrots.

   1.Peel 900g medium carrots.

   2.Trim off both ends and cut into sticks about 3 inches long and ½-inch thick.

   3.Keep pieces roughly uniform so they roast evenly.

   TIPIf the carrot tops are tapered, halve the thick upper portion lengthwise so it matches the thin end in thickness.
3. 3
   mix · ~1 min

   Toss carrots with oil and seasonings.

   1.Place the carrot sticks in a large mixing bowl.

   2.Drizzle with 2 tbsp olive oil and sprinkle with ¼ tsp salt, a pinch of black pepper, and the minced garlic.

   3.Toss well with your hands until every piece is evenly coated.

   TIPUse your hands — they distribute the oil and seasoning more evenly than a spoon.
4. 4
   roast · ~25 min

   Spread on the baking sheet and roast.

   1.Spread the carrots in a single layer on the prepared baking sheet.

   2.Give them space — overcrowding steams them instead of roasting.

   3.Roast for 20-25 minutes, flipping once halfway through, until tender and caramelized at the edges.

   TIPThe undersides caramelize fastest. Flip them gently with a spatula at the 12-minute mark.
5. 5
   garnish

   Garnish with fresh parsley and serve warm.

   Transfer the roasted carrots to a serving dish. Sprinkle with freshly chopped parsley and serve immediately.

Cuisines we love