Name: Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ±800g carrots (about 8 medium), peeled, sliced in half and then chopped; 2 tablespoons olive oil; 1 teaspoon salt; ¼ teaspoon cracked Black pepper; Optional: Chopped fresh parsley, to garnish

Description

These are my go-to oven carrots: simple, unfussy, and reliably delicious. Perfect as a weeknight side or for Sunday lunch.

Ingredients

±800g carrots (about 8 medium), peeled, sliced in half and then chopped
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon cracked Black pepper
Optional: Chopped fresh parsley, to garnish

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Instructions

Preheat the oven to 220°C (425°F) and line a baking tray with baking paper.
Prep the carrots: Peel, cut in half along the length of carrot and then chop diagonally (looks pretty!)
Season: Toss the carrots with the olive oil, salt and a good grind of black pepper.
Roast: Spread out in a single layer on the tray. Roast for 25–30 minutes, until tender and lightly caramelised.
Serve: Garnish with fresh parsley (optional)

Notes

Baby carrots may cook a little quicker.
If your carrots are large, they may need an extra 5–10 minutes.
To add extra sweetness, drizzle over 1 tablespoon honey before roasting.