Carrots are one of those vegetables that you either love or hate. I personally, can not eat raw carrots. The amount of effort it takes to chew is just too exhausting. But roasted carrots seasoned to perfection and drizzled in extra virgin olive oil is a veggie lovers dream come true. It’s the only way I eat carrots. I could munch on these all day long even when they’re cold. I like to season carrots with a variety of spices, but you could really use whatever spices you want.
Roasted carrots take minutes to prepare. Baby carrots come in prepacked pound bags. Super convenient, right! Who has time to slice and dice? Also, roasting is a good way to preserve nutrients and the natural flavor and color. Plus, the carrots will still be slightly crisp, not mushy or tasteless when boiled.
Roasted Baby Carrots
- 1lb baby carrots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon parsley flakes
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- salt and pepper to taste
|Preheat oven to 400 degrees F. Lightly oil a baking sheet or dish with nonstick cooking spray.|
|Place carrots in the prepared dish and drizzle with olive oil.|
|Add the seasonings including salt and pepper. Toss to combine.|
|Bake for 25-30 minutes or until tender but slightly crisp.|