Easy Carrot Recipes
Servings: 6 - 8 people
- 2 pounds (900 grams) carrots
- 2 tablespoons (30 grams) extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon cumin or thyme leaves, optional
- 1 tablespoon maple syrup or honey, optional
- 1 tablespoon parsley on top, optional
- Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.Peel carrots, cut them in half if large, add them to a large container, and toss with olive oil, salt, pepper, maple syrup, and cumin.
- Arrange carrots on baking sheet on a single layer.Roast:- 20 minutes for tender-crisp,- 25 minutes for fork-tender,- 30 minutes for buttery-tender.
- Transfer onto serving platter and sprinkle with freshly chopped parsley.
- For a more unique side dish, top with 1) chimichurri, 2) fresh tomato salsa, 3) cashew sour cream, 4) toasted shaved almonds.See "variations" chapter for links to recipes.
Nutrition information is an estimate for one serving of roasted carrots out of 6.
TIPS
- To toss the carrots, we recommend using a baking dish long enough to contain the carrots. We don't recommend using a bowl.
- If your carrots are organically grown, you can keep the peel on.
- Baby carrots will cook faster, in about 15 to 20 minutes.
