simple roasted carrots.

This recipe is so, so simple that I can’t even really call it a recipe.

Simple Roasted Carrots from    

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! Plus, a 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: ½ hour
Yield: 1 lb. carrots

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  • 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 stems 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.

3 responses to “simple roasted carrots.

  1. These sound great – I love how simple the recipe is! I think you can pretty much roast any vegetable like this and have it turn out tasty!

  2. Wow, these look so yummy. Thanks for sharing I will have to try carrots like this! xo


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