Roasted Carrots
Recipe: Roasted Carrots
INGREDIENTS
- 24 baby carrots, top trimmed (About 2 pounds)
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- Salt to taste (1 teaspoon)
- Parsley, chopped (optional)
INSTRUCTIONS
1. Preheat the oven to 425°F / 220°C. Lightly coat sheet pan with thin layer of cooking oil to prevent sticking or place a piece of foil for easy clean up.
2. Place carrots in a single layer onto the sheet pan. (Note: Make sure the thickness of each piece is about the same (1 inch thick); Larger carrots can be cut into smaller pieces). Drizzle olive oil over the carrots. Sprinkle salt & pepper sparsely on carrots. Toss pan gently to make sure all carrots are coated evenly with seasoning.
2. Let bake for 20 -25 minutes or until tender. Pierce through with a fork to check the tenderness.
3. Remove from oven, garnish with parsley (optional). Serve warm.
2. Place carrots in a single layer onto the sheet pan. (Note: Make sure the thickness of each piece is about the same (1 inch thick); Larger carrots can be cut into smaller pieces). Drizzle olive oil over the carrots. Sprinkle salt & pepper sparsely on carrots. Toss pan gently to make sure all carrots are coated evenly with seasoning.
2. Let bake for 20 -25 minutes or until tender. Pierce through with a fork to check the tenderness.
3. Remove from oven, garnish with parsley (optional). Serve warm.
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