Great Roasted Carrots with Garlic
Make great roasted carrots with olive oil, garlic, salt, and pepper for browned edges, sweet centers, and a simple 35-minute side dish.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1 kg carrots peeled, ends trimmed, and cut into even pieces
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic minced or finely grated
- 1 handful fresh parsley chopped, for serving
Instructions
Instructions
- Heat the oven to 220°C/430°F, or 200°C fan.
- Cut the carrots on the diagonal into pieces about 5 cm / 2 inches long. Halve any thick pieces lengthwise so the pieces have a similar width.
- Put the carrots on a large tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss until coated.
- Spread them out in one layer and roast for 20 minutes.
- Remove the tray and turn the carrots. Push them to one side, add the garlic to the oil on the tray, and toss everything together.
- Return the tray to the oven for 10 minutes. The carrots are ready when a fork meets little resistance and the edges are browned.
- Toss once more with the tray juices, scatter with parsley, and serve hot.
Notes
High heat browns the edges while the centers become sweet and tender.
Optional variation: add a small drizzle of honey or a pinch of cumin with the garlic.