Garlic Roasted Carrots
Oven roasted carrots with caramelized edges, tossed in garlicky olive oil and finished with parsley.
Equipment
- Rimmed Baking Sheet
- vegetable peeler
- Sharp knife
Ingredients
Main Ingredients
- 2 lb carrots peeled and ends trimmed
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Preheat. Set the oven to 425 degrees F. Cut. Cut the carrots on a slant into 2 inch lengths.
- Coat. Arrange on a baking sheet, add the oil, salt, and pepper, and toss well.
- Roast. Roast for 20 minutes, until browned underneath.
- Add garlic. Push the carrots aside, add the garlic, and stir it into the pan oil.
- Finish. Roast 10 more minutes until tender and caramelized, then toss in the garlicky oil.
- Garnish. Sprinkle with parsley and serve hot.
Notes
Substitutions: Drizzle with 1 tablespoon of honey for a glazed version.
Tips: Spread the carrots in a single layer so they roast instead of steam.
Storage: Refrigerate for 3 to 4 days and reheat in a hot oven at 400 degrees F.