Oven Roasted Carrots

Roasting vegetables at high heat caramelizes them and creates a sweet nutty flavor to the food, and generally turns the food to a brown color (they turn ‘caramel’). The food is effectively covered in a caramelized sauce or dressing.

2 pounds (about 11 large carrots), peeled, trimmed and cut into 1 1/2 inch pieces

3 Tbs extra virgin olive oil

3/4 tsp kosher salt

Optional, Fresh chopped dill or dried dill


Heat oven to 425 degrees.

In a large bowl, mix the ingredients together and then pour carrots onto a large foil-lined baking sheet.  Place baking sheet in oven. Bake for 20 minutes or until tender to your liking.


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