Alex Lau
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipe information
Yield
4 to 6 Servings
Ingredients
3 pounds carrots, peeled, cut into 3-inch pieces, halved lengthwised, quartered if large
¼ cup olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Preparation
Preheat oven to 450°. Toss carrots, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
