Lily Walker
Course: Side Dish Cuisine: American Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Calories: 101kcal
Let’s get started!
– 1- Pound carrots 1 large or 2 medium bunches, – 1 tablespoon extra-virgin olive oil – 1 teaspoon honey or maple syrup – ½ teaspoon sea salt – Freshly ground black pepper – Chopped fresh parsley for Garnish
1. Warm the oven up to 400 degrees Fahrenheit. For easy cleanup, you can line a big baking sheet with a rim with parchment paper. 2. Peel the carrots and cut them in half lengthwise so that each half is about ½ inch thick at its largest point
3. Prepare the baking pan and put the carrots on it. Put in the salt, pepper, and olive oil. 4. Toss the carrots in the oil and spices until they are lightly covered. Put them all on top of each other. Toss the carrots every so often while they’re cooking for 25 to 40 minutes, or until the ends are caramelized and a fork can easily go through them.
5. If you want, you can sprinkle fresh flowers on top of the roasted carrots. Warm carrots can be served right from the sheet pan or from a dish. Covered and kept in the fridge, carrots that are left over will last for three to four days. Warm it up slowly before serving.