This recipe is so, so simple that I can’t even really call it a recipe.
But since I’ve received so many requests for quick, easy, healthy, and simple recipes, here you go people!
When I’m making dinner and in a pinch for a quick and impressive side dish, I make roasted carrots in EVOO and salt and pepper.
They look beautiful, they taste like candy, and they require minimal prep work!Β Plus, aΒ dash of chopped fresh parsley makes them feel gourmet.
I like to leave the skin of the carrots on but if you’re not into the gritty feeling of the skin then go ahead and peel ’em.
peaches & cake
Simple Roasted Carrots
Time: Β½ hour
Yield: 1 lb. carrots
- 1 pound whole carrots, washed (preferably organic)
- Extra-virgin olive oil
- Few pinches of sea salt or Kosher salt
- Fresh ground black pepper
- 1-2 Tbsp. chopped fresh parsley (optional)
Preheat oven to 375 degrees F.
Remove leaves and stemsΒ from carrots. I like to leave the skin on but you can peel if desired. Leave carrots whole or chop into pieces at an angle. Place on a baking sheet lined with parchment paper or foil. Drizzle carrots with about a tablespoon or two of olive oil. Season with a few pinches of sea salt or Kosher salt and a generous grind of fresh black pepper.
Roast for approximately 25 minutes or until carrots are fork tender (this will vary depending on thickness of carrots).
Transfer carrots to a serving platter and garnish with chopped fresh parsley, if desired.