Roasted Carrots
Yield: 8 servings
Calories: 46kcal
Looking for an easy-to-make side dish? Delicious roasted carrots pair well with just about any type of entree.
Ingredients
- 2 pounds (908 g) carrots, large or petite
- 3 tablespoons (45 g) unsalted butter, melted
- ¾ teaspoon (3 g) kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chopped parsley
Instructions
- Pre-Heat Oven - Set the oven rack to the center position and the temperature to 425ºF (218ºC).
- Prepare the Carrots - For petite-sized carrots about 4 to 5 inches long and 1/2 to 1 inch wide, peel but do not cut. For large carrots, peel and cut into uniform pieces, between ½ to 1 inch wide and 3 to 4 inches long.
- Season - In a large bowl, combine the carrots with melted butter, salt, and pepper.
- Roast - Line a large rimmed baking sheet with foil. Evenly spread out the carrots and cover them tightly with foil. Cook for 15 minutes, then remove the top piece of foil.
- Roast Uncovered - Cook for an additional 15 minutes, and then stir. Continue to roast until golden brown and the widest parts are fork-tender, about 5 to 15 minutes, depending on the size.
- To Serve - Season with salt and pepper to taste, garnish with chopped parsley, and serve warm.
Notes
- Make it Vegan, Dairy-Free, and Paleo: Use olive oil or avocado oil instead of butter.
- Make it Whole30: Use ghee, avocado oil, or extra-virgin olive oil instead of butter. Use sea salt instead of kosher salt.
- Storing: Store in an airtight container for up to 5 days in the refrigerator. Freeze for up to 9 months. Reheat in the microwave, covered, on high in 30-second intervals until hot. Alternatively, cook in a 350ºF (177ºC) oven from frozen until hot.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 296mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 6.7mg | Calcium: 37mg | Iron: 0.3mg
Recipe Link
Recipe Video