Seasonal - Fall / Seasonal - Winter / Sides
Roasted Carrots Three Ways
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Mixing bowl
- Large baking sheet
- Parchment paper
- Small sauce pan (optional)
- 2 pounds carrots, washed, peeled, and cut into approximately ½-inch chunks
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground pepper to taste
- 2 teaspoons chopped fresh chives (optional)
- 2 teaspoons green onions (optional)
- 2 teaspoons fresh rosemary, chopped (optional)
- 2 teaspoons parsley, cilantro, or dill (optional)
- For Added Spice
- 1 teaspoons chili powder
- ¼ teaspoons cumin
- ½ teaspoon ground cinnamon
- Sweeten Things Up
- 1 tablespoon unsalted butter
- 1 tablespoon honey
Preheat oven and prepare baking sheet
Preheat your oven to 400º and line a large baking sheet with parchment paper.
Combine carrots, oil, and seasoning
Place the carrots in a large mixing bowl and add the olive oil, salt, and pepper to taste.
(Optional) For added spice...
If you want your carrots on the spicier side, now is the time to add your chili powder, cumin, and cinnamon.
(Skip Step 6)
Toss and spread on baking sheet
Toss until the carrots are coated and then spread them out on the baking sheet.
Arrange them in a single layer and roast until they’re caramelized on the edges, about 25–30 minutes. Be sure to carefully move the carrot slices around halfway through the roast time.
(Optional) For added sweetness...
If you're making the sweet version, melt butter in a small saucepan over medium-low heat while carrots are roasting. Once it's melted, whisk in honey and keep it warm over low heat. Once the carrots are cooked, place them back in a mixing bowl and drizzle the honey butter over them and toss to coat once again.
Place in a serving bowl and toss with any combination of the chopped fresh chives, green onions, and fresh rosemary as well as parsley, cilantro, or dill. Enjoy immediately!