Ingredients
- 2 pounds carrots washed, peeled and cut if large
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper plus additional to taste, as needed
- chopped fresh parsley for garnish, optional
Steps
- Preheat oven to 425°F and line a baking sheet pan with parchment paper (for easy clean-up).
- Toss carrots with oil and seasoning.
- Pour onto prepared baking sheet. Arrange carrots in a single layer.
- Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store bought carrots. Ensure they are tender when pierced with a fork.
- Serve warm, garnished with parsley if desired.
Yield
6 servings
Total Time
40 minutes