I had a wonderful Thanksgiving week with my family, as I hope you did too. One of my favorite things about this time of year is the time spent with family, and enjoying and sharing food together while doing so. Every Thanksgiving when we get together, each participant brings a dish so that no one individual is stuck doing all of the cooking. This year I brought the cranberry sauce and green bean casserole, but I seriously debated bringing these carrots because they’re a delicious and heart-healthy side to combat all of the extra calories I definitely consumed this week.

This oven roasted carrots recipe is a family favorite not just during the holidays, but alongside any family meal or even as a mid-afternoon snack. Baking the carrots in oil and salt brings out the sweetness of the carrots and is a favorite alongside most chicken, pork, or beef dishes.

To start this recipe, wash, peel, and trim two pounds of whole carrots. Gather the few remaining ingredients (it’s a quick recipe!) before lining a large baking sheet with parchment paper.

Once washed and trimmed, cut the carrots lengthwise into halves. For thicker carrots, cut these into quarters instead. In a large mixing bowl, combine the olive oil, salt, and pepper. Toss the carrots in the oil until coated, then spread in a single layer on the parchment paper.

Bake the carrots for 20-25 minutes, then pull from the oven. Finely chop the parsley and top the carrots as a garnish. Enjoy!

Oven Roasted Carrots

Course: SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 lbs carrots
Tbsp olive oil
1 tsp salt
1/4 teaspoon ground black pepper
chopped parsley for garnish

Directions

Wash, trim, and peel carrots. Slice in half lengthwise, or in quarters for extra large carrots.
Preheat oven to 425 and line a baking sheet pan with parchment paper.
Mix olive oil, salt, and pepper in a mixing bowl. Toss carrots with oil mixture.
Place carrots in a single layer onto baking sheet, pouring any excess oil over carrots. Bake 20-25 minutes until tender.
Top with parsley and serve warm. Enjoy!