top of page

20-Minute Roasted Carrots

Toss 'em and forget 'em.

Ingredients:

1 lb. fresh carrots (I used small, tri-colored carrots - pre-packaged, already peeled)

1 teaspoon salt

1/4 teaspoon dried basil

1/4 cup olive oil


Preparation:

- Preheat oven to 400.

- If using full-sized carrots, peel and slice into quarters lengthwise, so they'll cook efficiently.

- Toss carrots in a bowl with olive oil and salt. Lay out carrots on a baking sheet in a single layer -- use parchment paper under the carrots.

- Sprinkle with basil.


Cook & Serve:

Bake in 400 oven for 20 minutes, until carrots are tender, but not mushy. No one likes a mushy carrot, except the tasteless or toothless.


A Little Backstory:

Every time I make these for a guest, I get rave reviews -- but never with plain orange carrots. The tri-color carrots don't take any more effort than orange, of course, but they up your presentation game and just *look* like you put more effort into it.



Comments


bottom of page