These whole oven roasted carrots are so easy to make. Just a simple combination of olive oil, salt, and pepper is all you need for this sweet, crisp, healthy side dish recipe!
Preheat the oven to 450 degrees.
Peel and wash the carrots. You may also choose to leave the skins on but be sure to scrub them well if you do.
Pat them completely dry with paper towels.
Spread the carrots out onto two baking sheets. Don’t let them touch or bake them too close together, otherwise they will steam instead of roast.
Drizzle the olive oil on top. Don’t overdo it, you’ll want just enough to lightly toss the carrots with.
Sprinkle with desired amounts of salt and pepper, about 1/3 of a teaspoon or so of each.
Place them in the oven and toss them around every 7 minutes or so until each side has reached your desired level of color and you can easily insert a fork into them. This may take up to 30 minutes or so.
Remove and serve!
You may find that some parts of the baking sheet roast more quickly than others. (For me, the carrots on the outside roasted much faster.) You might want to rearrange the carrots halfway through to help with even cooking.
Optional Seasoning Recipe (from my Grandmother!)
1 teaspoons Kosher salt
1 teaspoons rosemary
¾ teaspoons oregano
¾ teaspoons thyme
¾ teaspoons sage
1/8 teaspoon pepper
1/8 teaspoons nutmeg
Calories: 92kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Sodium: 78mg, Potassium: 362mg, Fiber: 3g, Sugar: 5g, Vitamin A: 18945IU, Vitamin C: 6.7mg, Calcium: 37mg, Iron: 0.3mg