Roasted Carrots are the perfect side dish for dinner. They only take 20 minutes in the oven and go with any chicken or beef recipe.
Roasted carrots make a great side dish for just about any meal. They go perfectly with lemon chicken or salmon or even a nice savory pot roast.
Roasting vegetables is such an easy way to make any dinner just a little more delicious.
How to make roasted carrots
Toss the carrots in olive oil, salt and pepper to taste. Place them on a baking sheet and bake for 20 minutes at 400°F.
Use a spatula to move them around about half way through the baking time to make sure they roast evenly on all sides.
Sprinkle with chopped chives just before serving to really bring out their flavor.
Store leftover roasted carrots covered in the fridge for up to 7 days. Reheat in the microwave.
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- 1 lb. carrots (peeled)
- 2 tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 400°F. Toss carrots with olive oil, salt and pepper and arrange in a single layer on a baking sheet. Bake for 20 minutes, stirring the carrots around half way through the cooking time.
- Remove, sprinkle with chives and serve hot.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.