Roasted Carrots

Step 1

Preheat the oven to 425 degrees F. Peel all the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part (each diagonal cut you make should be about 1 inch apart). Make sure carrots are all cut around the same size to ensure even roasting.

Step 2

Add cut carrots to a LARGE sheet pan (I use a 15 inch by 21 inch sheet pan*). FOR SWEET CARROTS: Add olive oil and salt. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots.

Step 3

Spread carrots into 1 even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. (Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots).

Step 4

Remove the carrots from the oven. FOR SAVORY CARROTS: toss with fresh herbs and serve immediately. FOR SWEET CARROTS: whisk together honey, melted butter, and cinnamon in a small bowl until smooth. Drizzle over carrots and toss. Serve immediately.

Step 5

Leftover carrots will keep well in the fridge (covered/stored in tupperware) for 3 to 4 days.