Perfect Roasted Carrots (Three Ways!)

🧂 Ingredients

• 2 pounds carrots
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• Optional garnish: 2 teaspoons chopped fresh chives, green onions, parsley or dill
• ½ to 1 ½ teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots)
• ½ teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1 tablespoon honey

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

2. 2

   To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).

3. 3

   Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.*

4. 4

   Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.** (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)

5. 5

   Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.