Great Roasted Carrots
Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts!Extra flavouring options - see Note 3.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2 lb carrots (, peeled and ends trimmed (Note 1))
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves (, minced using garlic press or finely grated using microplane (optional, Note 2))
- See Note 3
- Fresh parsley
Instructions
- 1
Preheat oven to 220°C/430°F (200°C fan).
- 2
Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- 3
Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- 4
Roast 20 minutes: Spread out on tray, roast 20 minutes.
- 5
Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- 6
Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- 7
Sprinkle with parsley and serve!