Easy Roasted Carrots
These easy roasted carrots boast four ingredients--carrots, butter, salt, and pepper--and one simple and perfect technique for roasting them to magnificence, bringing out their earthy sweetness.
Ingredients
- 1 1/2 pounds carrots, peeled
- 2 tablespoons (1 oz) unsalted butter, melted
- Salt and freshly ground black pepper
Instructions
- Adjust the oven rack to the middle position and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Cut each carrot in half crosswise and then cut each half lengthwise in halves or quarters as needed to create uniformly sized pieces. Toss the carrots in a large bowl along with the melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
- Dump the carrots on the parchment-lined baking sheet and spread in a single layer. Cover the baking sheet tightly with aluminum foil and roast for 15 minutes.
- Remove the foil and continue to roast, stirring twice, until the carrots are well browned and tender, about 30 minutes more.
- Transfer to a serving dish. Season with salt and pepper to taste. Serve immediately or at room temperature.
Notes
- Get ahead--Carrots can be peeled and cut up to 4 days in advance. Store in an airtight container in the fridge.
- Storage--Leftover carrots can be stored in the fridge in a sealed container for up to 4 days. Rewarm in a 400°F oven or in a skillet over medium-low heat until warmed through.
- Add spices--You can add your favorite spices to the carrot mixture before roasting, or top them with fresh herbs after cooking.
Nutrition
Serving: 1portion | Calories: 240kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 256mg | Fiber: 10g | Sugar: 16g