OVEN ROASTED CARROTS | Easy side dish!

Grab a 2 lb bag of carrots from the fridge.

Use a vegetable peeler to peel the outer layer of the carrots.

Wash the carrots thoroughly in the sink and dry them off.

Trim the ends of the carrots.

Cut the carrots on the bias to make them look prettier and allow for better caramelization.

If any carrots are thicker than others, split them in half to ensure even cooking.

Take 2 tablespoons of olive oil and coat the carrots thoroughly.

Add 1 teaspoon of kosher salt and season the carrots well.

Preheat the oven to 425°F.

Spread the carrots out on a rimmed baking sheet, ensuring there is plenty of room for roasting.

Pop the baking sheet in the oven for 15 minutes.

After 15 minutes, give the carrots a good toss and return them to the oven for another 10 minutes.

Check one of the larger carrots to ensure it is fork tender before serving.

Equipment Needed

Spice Level: