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! 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
- 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.